Ingredients

For the baked chocolate mousse ½ bulb Fennel thinly sliced 300 g dark bitter Chocolate at least 60 per cent cocoa content 150 g unsalted butter 6 Free Range Eggs separated 50 g caster sugar For the candied fennel 1 bulb Fennel sliced 100 g caster sugar 100 ml Water To serve icing sugar to dust cocoa powder to dust Double cream whipped few sprigs fresh Mint

Description

For The Baked Chocolate MoussePreheat The Oven To 180C/350F/Gas 4. For The Baked Chocolate Mousse, Line The Base And Sides Of A 20cm/8in Spring-bottomed Cake Tin With Greaseproof Paper. Lay The Slices Of Fennel Over The Base Of The Tin. Place The Chocolat

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