Michel Roux served up a delicious chocolate mousse with pineapple, honey and rum compote Michel Roux’s Provence Masterclass.

The ingredients for the pineapple rum compote are: 300g pineapple, diced (leave the rest for garnishing), 2 tbsp honey and 75ml dark rum.

For the chocolate mousse: 350g dark chocolate, 65% minimum, 6 eggs, separated, 2 tbsp caster sugar, 200ml double cream and Pinch of sea salt.

See recipes by Michel in his book titled: Michel Roux Desserts available from Amazon now.