Anyone who knows me well knows I f’n love chocolate. @natoora asked me to share a recipe I love for Off The Pass, the week before Christmas. I mean @poppyroyds finally pinned me down to make it. She persisted with me for months and I’m grateful for her patience, cause I really enjoyed making this with them. This mousse technique I learned from legend @oriolbalaguerchocolates when I staged there in 2009. Seems like forever ago. I’ve made a few iterations of this mousse but my absolute FAVE is with Piura Porcelana 75% choc from @original_beans You make a creme anglaise, pour it over the chocolate, fold together then fold in semi whipped cream. Key is to let us set at room temp and then the fridge. If ya fancy making it, I’ve popped the link in my bio. I served this with, honeycomb, cream, crystallised cacao nibs and @maldonsalt #offthepass