Magic PUDS!
Rye bread & chocolate mousse
SERVES 6
300g stale dark rye bread, cubed
¼ teaspoon caraway seeds, toasted, crushed – optional
125g lightly packed brown sugar
1 tablespoon fine semolina
250ml apple juice
100g dark chocolate, plus extra to serve
200ml double (thick) cream, whipped to stiff peaks
1 Preheat oven to 200°C. Spread out the bread cubes on a baking tray and bake for 20 minutes or until dried and crisp.
2 Put the bread
