Gochujang Chocolate Mousse with Candied Ginger Crisps

Instructions

1. 1

   Melt the dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Set aside to cool slightly.

   ~5 min
2. 2

   In a saucepan, gently heat 100 ml of heavy cream with the gochujang until just simmering. Whisk continuously to ensure the gochujang is fully incorporated. Remove from heat.

   ~10 min
3. 3

   In a separate bowl, whisk together the egg yolks and 50g of granulated sugar until pale and slightly thickened.

   ~3 min
4. 4

   Gradually temper the egg yolk mixture by slowly pouring the warm gochujang cream into it while whisking constantly. Pour the tempered mixture back into the saucepan.

   ~2 min
5. 5

   Cook the custard over low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.

   ~10 min
6. 6

   Remove the custard from heat and strain it through a fine-mesh sieve into the bowl with the melted chocolate. Add the vanilla extract. Whisk until smooth and emulsified.

   ~3 min
7. 7

   In a clean bowl, whip the remaining 150 ml of heavy cream until soft peaks form.

   ~5 min
8. 8

   Gently fold the whipped cream into the chocolate-gochujang mixture until no streaks remain. Be careful not to overmix.

   ~3 min
9. 9

   Spoon or pipe the mousse into serving glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

10. 10

    While the mousse chills, prepare the candied ginger crisps. Peel the fresh ginger and slice it very thinly (about 1mm thick).

    ~15 min
11. 11

    In a small saucepan, combine 100g granulated sugar and 50ml water. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil.

    ~5 min
12. 12

    Add the thinly sliced ginger to the sugar syrup. Simmer gently for 15-20 minutes, or until the ginger slices become translucent and the syrup has thickened considerably.

    ~20 min
13. 13

    Using a fork or tweezers, carefully remove the ginger slices from the syrup and place them in a single layer on parchment paper-lined baking sheets. Let them dry and crisp up for at least 1 hour, or until brittle.

    ~60 min
14. 14

    Once the mousse is set and the ginger crisps are brittle, top each serving of mousse with a few candied ginger crisps just before serving.

    ~1 min