Churros miso chocolate mousse dip

Place the Mousse au Chocolat in the bowl of a planetary mixer and whip briefly until smooth and lightly aerated. 

Mix the miso paste with a small portion of the mousse until completely smooth.

Fold this mixture back into the remaining mousse together with the fine salt until homogeneous.

Transfer to a piping bag or serving bowl and keep refrigerated until service.

Lightly crush the pink peppercorns. 

Combine the sugar, raspberry powder and pink pepper. 

Mix until evenly coloured. 

Sieve if a finer finish is required.

Store airtight away from humidity.