Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 100g water
- 80g 70% dark chocolate
- 2g sea salt
Instructions
1. Boil water with sea salt and pour it over the chocolate in a medium bowl, and let it sit for 2 minutes. Mix it together so it forms a melted ganache.
2. Take some ice in a large bowl and place the medium bowl in the ice bath, and whisk the mousse mixture until soft peaks just like whipping cream.
3. Refrigerate for 30 minutes before serving.
4. Notes – This is a very versatile recipe. You can add other flavours to water, like honey, or replace a part of the water with alcohol or a fruit puree.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
