Recipe by Anna Higham of Lyle's
150g Pump Street Chocolate Grenada 70% pastilles
25g Madagascar cocoa powder
200g double cream
Pinch of fine salt
Chop up the chocolate into smaller pieces so that it will melt faster and mix it with the cocoa powder and salt. Warm the cream and water in a pan until simmering just under a boil.
Slowly pour a third at a time of the hot liquid over the chocolate and cocoa powder, whisking to emulsify everything together. Once all of the liquid is added you should have a pourable, smooth and slightly shiny ganache. If the mixture feels a bit thick or if it is not perfectly smooth you can warm it up very gently in the microwave or over a bain-marie to help get rid of any lumps and get it to the right consistency.
Pour the mixture into a cream siphon, attach the top and charge it with three gas charges. Shake the siphon very vigorously for 2 mins. Carefully spray the mixture out into a container. The ganache will now be very aerated. Once the siphon has been entirely emptied quickly put the mousse into the fridge to set for 2-3 hours.
Lyle's recipe is featured in our Yearbook: Chocolate from farm to table. Words, Andrew Lowkes and Joanna Brennan. Photography, Yuki Sugiura