In the meantime, I’m indulging in some extremely moreish black garlic grown and cured in Marlborough. Black garlic, or ‘garlic noir’ as it’s sometimes called, is fermented for a month to create a kind of super garlic that has double the antioxidants of the ordinary stuff. The fermentation process also changes the texture and flavour profile – black garlic is soft and almost chewy, with a sweet and smoky flavour that reminds me of molasses or fresh dates. It’s extremely moreish and I often find I have eaten a couple of cloves while slicing it up for something else.
Yannick's version was beautiful, elegant (and extremely labour-intensive). Here’s my much-simplified version for the home cook.
Black garlic chocolate mousse with black garlic toffee
Don’t be afraid – the black garlic just deepens and enriches the chocolate flavours. This was a huge hit in my household, to the point that there was barely any left to photograph.
For the mousse:
200g dark chocolate
2 cloves black garlic (about 8g)
400ml cream
1/2 tsp pure vanilla extract
For the black garlic toffee:
3-4 cloves black garlic, finely sliced
4 Tbsp caster sugar
20ml (4 tsp) water
A little extra cream, for drizzling
Break the chocolate into pieces and put into a heatproof bowl. Put half the cream into a small pot and heat to nearly boiling point. Pour over the chocolate and set aside for five minutes.
Mash the garlic to a paste and stir through the chocolate and cream until the mixture is smooth.
Whip the cream and vanilla to soft peaks. Fold through the cooled chocolate mixture, then pour into a large bowl or divide between six small serving dishes (I use Great Aunt Shirley’s whisky glasses). Cover and put in the fridge to set for at least two hours.
For the toffee, spread the sliced garlic on a piece of non-stick foil or baking paper. Put the sugar and water in a small pot and set over medium heat. Stir to dissolve the sugar, then let it bubble away for five to 10 minutes, until it turns a dark golden colour (don’t wander off, this will happen sooner than you think!) Pour the toffee over the garlic and leave to set.
To serve, remove the mousses from the fridge at least 20 minutes before serving. Break the toffee into pieces and use to decorate each one. Drizzle a little cream over the top and serve.
Are you planting garlic this winter? Do you have any top tips for failed growers?