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Chocolate lattice

Jean-Christophe Novelli from Food Uncut
To really dress up your dessert, have a go at Jean-Christophe Novelli's delicate lattice of tempered chocolate

Chocolate lattice

Method

1. Melt the chocolate in a glass bowl over a pan of simmering water until smooth.

2. Allow the temperature to come down to 28C and then warm up to 30C to temper the chocolate.

3. Using a spoon, drizzle the tempered chocolate onto an acetate sheet (or greaseproof paper) in a criss-cross lattice formation. You can also pipe the chocolate from a piping bag into the shape of spikes, filigree or stars.

4. Set aside in a cool place to set. If necessary, make 2-3 days in advance and store in an airtight container (but not in the fridge).

5. Carefully peel the chocolate decorations off the acetate and place on top of a mousse.