- 3/4 cup water
- 230g 70% cocoa chocolate
- 1 tsp Pukara Estate lime oil
- 240g mascarpone cream
- 50g Fresh As yuzu juice flakes
Boil water in a saucepan then take the saucepan off the heat. Add the chocolate and Pukara Estate lime oil and whisk together until a thick cream consistency.
Divide into demi tasse cups and top with 2 tablespoons of mascarpone cream per cup. Finally, crumble Fresh As yuzu juice flakes over the top. Serve chilled or warm.
Yuzu Chocolate Mousse by Simon Gault. Copyright © text, Simon Gault, 2016.