Cannoli with chocolate mousse and black garlic

Combine the sugar and water in a saucepan.

Bring to a boil over medium heat, stirring until the sugar is fully dissolved. 

Continue cooking until the mixture reduces and caramelizes to a deep amber colour. 

Carefully add the Culinaire Original and return to a gentle simmer, stirring until smooth and slightly thickened.

 Remove from the heat and whisk in the black garlic gloves and chocolate until fully emulsified.

 Finally, pour into the blender and blend until completely smooth. 

Allow the sauce to cool to room temperature before use.

Whip the Mousse au Chocolat in a planetary mixer until airy.

Mix well and transfer to a piping bag.