Serves 4
For the chocolate mousse: 2 whole eggs. 45g egg yolks. 75g caster sugar. 380g 70% dark chocolate. 300g double cream. 4x 6cm by 7cm rings, lightly oiled.
Place the dark chocolate in a bowl over a pan of water over a gentle heat, and heat until the chocolate is melted. Place a double cream in a medium size mixing bowl and whisk to soft peak, and put in the fridge. Combine the whole egg and egg yolk in a mixing bowl and whisk until sabayon stage. Place the caster sugar and a splash of water in a small saucepan, and heat until it reaches 115 degrees celsius. While still mixing, slowly pour the hot sugar onto the egg mix. Whisk until cool.
Gently fold the melted chocolate into the egg yolk mix, once combined add the whipped cream and fold this in until fully mixed. Place half of mousse in a piping bag and fill the ring up to half way. Place the extra mouse into a suitable container, and chill both sets of mousse.
For the crispy base: 25g 54.5% dark chocolate. 2.5g cocoa butter. 25g rice crispies or gluten free cereal. 15g cocoa nibs. 12g hobnobs.
Place the dark chocolate and cocoa butter in a small bowl and put over a small pan of simmering water. Once the chocolate is melted, remove from the heat, add the remaining ingredients, and mix until combined. Using a 6cm cutter, create 4 discs about 1cm in height. Place these in the fridge until set.
For the caramelised pumpkin seeds: 30g pumpkin seeds. 10g water. 25g caster sugar. 3g butter.
Pre heat the oven to 160 degrees centigrade. Place the pumpkin seeds on a small tray and toast in the oven for around 8-10 minutes or until golden brown. Place the sugar and water in a small saucepan and heat until the sugar reaches 118 degrees centigrade. At this point add the seeds, and continue to stir the seeds until they start to turn golden brown and caramelised. Remove from the heat and add the butter, stirring through. Tip these out onto a non stick mat and try to separate the seeds as best you can, and allow to cool.
For the caramel snow: 94g caster sugar. 87.5g glucose. 125 double cream. 25g butter. 65g maltodextrin.
Place sugar, glucose, cream and butter in a small saucepan and heat until it reaches 110 degrees celsius. Remove from heat and allow to cool to room temperature. Measure out 210g of caramel, and place in a blender with the maltodextrin. Blend until snowlike in texture.
For the chocolate arms: 70g 70% dark chocolate.
Prepare a ice bath in a container roughly 20cm by 30cm by 10cm. Place the dark chocolate in a small mixing bowl over a pan of simmering water. Once the chocolate is melted remove from the heat and place in a piping bag. Pipe branch-like shapes into the water bath. Once the chocolate is chilled, carefully remove from the water, dry and place in the fridge.
Carrot nose: Carrots cut into small pieces. 50g sugar, 50g water.
Combine the sugar and water in a small saucepan and bring to the boil. Reduce the heat and add the carrot and continue to cook for 10 minutes on a low heat. Remove the carrot from the syrup.
Popping candy.
