Kissed Chocolate Mousse

Make a syrup out of the sugar and water
Soften the gelatine in cold water before squeezing it out and adding it to the hot syrup
Warm the puree and add the two liquids together
Leave until cool
Places the glasses into an egg crate on a slight tilt
Pipe in 30g of the jelly and leave in the fridge to set

Bring the cream and glucose to the boil
Pour over the chocolate and emulsify well
Add the lemon juice
Cool the ganache to 40-45c
Fold through the lightly whipped cream

Bring the cream and glucose to the boil
Pour over the chocolate and emulsify
Cool the ganache to 40-45c
Fold through the lightly whipped cream