Candied Luncheon Meat Strips With Two-Ingredient Chocolate Mousse Dip

Yield: Serves 2
Cooking time: 60 minutes

Ingredients:

200g cubed milk chocolate
¼ cup room-temperature water
¼ cup cold water
Highway black pepper ham luncheon meat, cut into thick strips
½ cup brown sugar

Directions:

1. Place the chocolate and the cup of room-temperature water into a bowl. Microwave for 30 seconds, stir with a rubber spatula, and microwave for another 20 seconds. The chocolate should be smooth and fully melted.
2. Place the chocolate mixture in the fridge for 45 minutes.
3. Remove the chocolate mixture from the freezer, and add the cold water.
4. Beat with a whisk until the mixture is nice and smooth. This should take around five minutes.
5. Spoon directly on to a large cup and refrigerate for 30 minutes.
6. While waiting for the chocolate mousse to firm up, prepare the luncheon meat.
7. Preheat the oven to 160°C.
8. Place the Highway black pepper ham luncheon meat slices in a bowl, and coat them generously with brown sugar on all sides.
9. Put the brown-sugar-crusted luncheon meat on a rack and set it on top of a foil-lined baking sheet.
10. Bake the luncheon meat in the oven until the sugar has caramelised. This should take around 40 minutes. The luncheon meat will crispen as it cools, so there’s no need to worry so much if it appears to be a little soggy.
11. Serve the candied luncheon meat alongside the chocolate mousse as a dip.