First pour the cream into a pan and bring it to a simmer. Meanwhile remove the core from some fig leaves. In total you need 60 grams of cleaned leaves.
Once the cream is simmering add the leaves and insure everything is covered in the cream. Then cover it with a lid and let it infuse in your fridge for a couple of hours. I always leave it overnight.
The next day first soak the gelatin in cold water. Then heat the cream up slightly and measure 200 grams of the cream into a new pan. Bring this to a simmer and then dissolve the gelatin.
Now turn off the heat and add the dark chocolate. Mix it well till smooth and then set it aside for later.
After that mix the sugar with the water and heat this up till the temperature is 118 °C.
Meanwhile pour the eggs into a mixing bowl and start beating it. Once the sugar has the right temperature and the eggs are fluffy slowly add it to the bowl and keep on beating till it has cooled down. This takes around 5 to 10 minutes.
While that’s cooling down start beating the cream. You always want to beat from your wrist and not your whole arm, otherwise you’ll already be tired after a minute. Now the consistency needs to be like a thin yoghurt. Set it aside for later.
Then once the eggs have cooled down add the chocolate fig leaf mixture to the bowl and then while mixing add it to the whipped cream. Fold this together till it’s an even and airy mousse.
Now divide the mousse in your molds, glasses, bowls or containers and level it with a pallet knife. Let it set in your fridge and if needed freeze it till solid so you can remove it from the mold. Once frozen remove them and serve them defrosted.
