for 4 people

Chocolate

100 g	white chocolate, finely chopped
1	organic lime, use grated zest

Chocolate mousse

½ dl	full-cream milk
40 g	ginger, coarsely chopped
2 ½ dl	full cream, chilled

Compote

250 g	frozen apricots, slightly defrosted
1 tbsp	sugar
1 ½ dl	Prosecco

Serve

½ dl	Prosecco
3 tbsp	salted, roasted peanuts, finely chopped

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove the pan from the heat. Melt the chocolate, add the lime zest, stir until smooth.

Chocolate mousse

Puree the milk and ginger in a measuring cup, pour through a sieve into a bowl. Pour in the cream, beat until stiff using the whisk on a mixer. Carefully fold the whipped cream into the chocolate. Transfer the mousse to a piping bag, chill for approx. 5 hrs. or overnight.

Compote

Bring the apricots, sugar and Prosecco to the boil in a wide pan. Reduce the liquid completely, pour into a bowl, leave to cool. Chill the compote for approx. 2 hrs.

Serve

Pour the Prosecco into the compote, mix. Divide the compote between small bowls. Top with the mousse, sprinkle with the peanuts.

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