Yuzu Chocolate Mousse

  • 3/4 cup water
  • 230g Cocoa Chocolate
  • 1 tsp Pukara Estate lime oil
  • 240g mascarpone
  • 50g Fresh As yuzu juice flakes

Yuzu Chocolate Mousse

Boil water in a saucepan then take the saucepan off the heat. Add 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.