Chocolate mousse with pistachio praline

Method

1. To make the ganache-based mousse, heat 200ml/7fl oz of the soya milk in a small saucepan over a medium heat until just steaming.

2. Place the chocolate in a heatproof jug, pour over the hot milk and let it sit for 1 minute.

3. Blend with a handheld blender, scraping down the sides of the jug if needed, until completely smooth.

4. Add the rest of the milk and blend again until glossy and emulsified.

5. Pour into a container, place a layer of cling film on the surface, and chill for at least 4 hours.

6. Once chilled, transfer the ganache to the chilled bowl of a stand mixer and use the whisk attachment to whip it for 2–4 minutes until light and aerated.

7. Spoon or pipe the mousse into bowls or glasses and chill in the fridge for 20 minutes, or up to 1 day, before serving.

8. To make the pistachio praline. Place the nuts on a baking tray and roast them in the oven for 8 minutes, then remove and leave to cool completely.

9. In a small, powerful blender, blend the nuts with the sugar and salt – at first, the mixture will turn to a powder, then it will start to catch on the sides of the jug or bowl as the nuts become pulverised and the natural oils are released. Each time the mixture catches on the sides, stop the blender and scrape down the sides with a spatula. This will happen a few times before the mixture is totally smooth.

10. To make the candied pistachios, place the sugar and 50ml/2fl oz of water into a medium saucepan and cook until the sugar has melted, add the nuts and continue to stir until the sugar mix has coated all the nuts, set aside.

11. To serve, melt the dark chocolate gently in a pan. Pour it onto a marble slab or counter, and spread it out with a palette knife until it’s very thin. Let it cool and harden, then carefully use a knife to scrape it into chocolate curls.

12. Over the ganache-based mousse, drizzle the pistachio praline, and scatter the candied pistachios,chocolate flakes, cherries and blackberries.