Chocolate mousse
“I’m a sucker for chocolate desserts. Very dark, bitter chocolate is my favourite, which pairs so well with contrasting ingredients. I remember a bitter chocolate mousse with honeycomb at Brunswick House restaurant that was simply perfection. Another that really stays in my memory is a warm chocolate mousse with caramelised potato ice cream and potato crisp at Wilson’s in Bristol. I hadn’t thought the flavours would go together so well, but it was both earthy and decadent.” Adejoké Bakare, chef-owner at Chishuru, London