Chocolate and Persimmon Mousse

Ingredients

Dark chocolate 200 g

Water 170 g

Grand Marnier liqueur 10 g

Sugar 30 g

10% cream 200 ml

Persimmon 1 pc

Mint

Place a large bowl over a smaller bowl filled with ice or cold water. The bottom of the large bowl should touch the surface of the water.

Melt the chocolate, water, sugar, and liqueur in a double boiler, then combine. Stir occasionally.

Pour the melted chocolate into the prepared bowl. Whisk or beat with a mixer until a thick, smooth mixture forms. Be careful not to overmix, or the mousse will lose its texture.

Then add 100 ml of cream, whisk, and mix. Pour the mousse into 6 glasses or bowls.

 Refrigerate for an hour. Top with a layer of cream (the remaining 100 ml). Refrigerate for another hour.

To finish, cover the cream with persimmon puree. Garnish with mint before serving.