Baked Chocolate Mousse

Instructions

• 1Spray 2 x ¾ cup (180ml) ramekins with cooking spray. Line the sides and bases with parchment paper, extending the paper 2cm above the rim. Spray the base and sides of the paper with cooking spray.
• 2Place the egg and 2 tablespoons of the sugar in the bowl of a stand mixer. Whisk on high speed until pale and creamy. Meanwhile, continue to the next step.
• 3Place the chocolate and butter in a heatproof bowl over a small saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until melted and smooth. Remove the pan from the heat, leaving the bowl on the pan to keep warm. Meanwhile, continue to the next step.
• 4Place the water and remaining 45g sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve.
• 5Once the syrup comes to a boil, pour into the chocolate mixture, stirring to combine.
• 6Insert the wire rack into position 5. Set the oven to Bake, Convection, 120°C, for 1 hour 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 7Reduce the speed to low and add the warm chocolate mixture to the egg, in a thin, steady stream. Scrape the bowl and continue whisking slowly until combined.
• 8Place a wet kitchen cloth on the pizza pan and place the ramekins on the cloth. Divide the chocolate mixture evenly among the ramekins.
  Tip: The wet kitchen cloth prevents the ramekins sliding on the pan.
• 9Once preheated, place the pan in the oven and cook for 1 hour 30 minutes. Halfway through cooking rotate the pan.
• 10The mousse is ready when a skewer inserted into the center comes out clean. If not, cook a little longer.
• 11Place the ramekins on a wire rack to cool for at least 1 hour. Mousse is best served at room temperature. Meanwhile, prepare the milk crumble and spiced cream.
  Tip: If making the mousse more than 12 hours ahead, once cooled, refrigerate until required. Or wrap in plastic wrap and freeze for up to 1 month.
• 12Combine the milk powder, ground almonds, cornstarch, sugar and salt in a medium bowl. Add the melted butter and vanilla and whisk until clusters form. Refrigerate until required.
• 13Place the cream, sugar, spice and vanilla in the bowl of a stand mixer. Whisk on medium-high speed for 2 to 3 minutes, or until soft peaks form. Transfer to a small bowl and refrigerate until required.
• 14Ensure the wire rack is in position 5. Adjust the temperature to 110°C and the time to 15 minutes, press Start. Meanwhile, lightly grease the roasting pan and line with parchment paper. Transfer the milk crumble to the pan.
• 15Once preheated, place the pan in the oven and cook for 15 minutes.
• 16The crumble should be dry to the touch and resemble biscuit crumbs. If not, cook a little longer.
• 17Turn the mousse out onto serving plates and remove the parchment paper.
• 18Serve mousse with the spiced cream and milk crumble and raspberries.