Gochujang Chocolate Mousse with Candied Ginger Crumble

Instructions

1. 1

   Prepare the candied ginger crumble: Finely dice the candied ginger. In a small bowl, combine diced ginger, flour, brown sugar, and salt. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Spread evenly on a parchment-lined baking sheet. Bake at 325°F (160°C) for 12-15 minutes, or until golden brown and crisp. Let cool completely.

   ~25 min
2. 2

   Melt the dark chocolate: Place the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir occasionally until smooth and completely melted. Remove from heat and stir in the butter until melted and combined. Set aside.

   ~10 min
3. 3

   Make the gochujang infusion: In a saucepan, combine 100ml of heavy cream, granulated sugar, and gochujang. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is warm but not boiling. Strain through a fine-mesh sieve into a clean bowl to remove any solid gochujang particles. Whisk in the egg yolks until well combined. Return the mixture to the saucepan and cook over low heat, stirring constantly with a whisk, until it thickens to a custard-like consistency (around 170°F/77°C). Do not boil.

   ~15 min
4. 4

   Combine chocolate and custard: Gradually whisk the warm gochujang custard into the melted dark chocolate mixture until smooth and emulsified. Allow the mixture to cool slightly for about 10 minutes.

   ~10 min
5. 5

   Whip the remaining cream: In a separate chilled bowl, whip the remaining 150ml of heavy cream until medium peaks form.

   ~5 min
6. 6

   Fold the whipped cream into the chocolate mixture in two additions using a spatula until no streaks remain, creating a light and airy mousse. Be careful not to overmix.

   ~5 min
7. 7

   Portion the mousse: Divide the mousse evenly among 6 ramekins or serving glasses.

   ~2 min
8. 8

   Chill the mousse: Cover each ramekin with plastic wrap and refrigerate for at least 3 hours, or until set.

   ~180 min
9. 9

   Serve: Before serving, generously sprinkle the chilled mousse with the cooled candied ginger crumble.