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1
Make the chocolate mousse.
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2
Put a medium mixing bowl in the refrigerator to chill.
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3
Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a medium heat-proof bowl and set it over the pan, making sure that it doesn't touch the water.
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4
Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.
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5
Remove the bowl from the heat and let the mixture cool slightly.
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6
Then whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition.
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7
Set aside.
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8
In a separate bowl, whisk the egg whites until foamy.
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9
Add the cream of tartar and beat until soft peaks form.
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10
Gradually beat in the 1/4 cup sugar and continue beating until stiff peaks form.
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11
In the chilled mixing bowl, beat the heavy cream until it begins to thicken up.
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12
Add the remaining 2 tablespoons sugar and the vanilla, and continue beating until the cream holds soft peaks.
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13
Now combine the three mixtures: Stir a spoonful of the egg whites into the chocolate mixture to lighten it; then fold in the rest.
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14
Fold in the whipped cream, taking care not to overwork the mousse.
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15
Chill in the refrigerator for 1 to 2 hours.
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16
Prepare the raisins.
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17
Reduce the oven temperature to 200 degrees F. Spread the grapes out on a roasting tray and bake them in the oven for 2 hours.
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18
Remove and set aside to cool.
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19
Toast the brioche.
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20
Preheat the oven to 350 degrees F. Thinly slice the brioche roll, place the slices on a sheet tray, and drizzle them with olive oil.
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21
Bake in the oven until golden brown, 7 to 8 minutes.
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22
Set aside and allow to cool.
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23
Candy the orange slices.
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24
In a medium saucepan, combine the sugar and 1 1/2 cups of water and bring to a boil over high heat.
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25
Add the orange slices and return to a boil.
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26
Then reduce the heat to medium and simmer, turning the oranges occasionally, until the liquid has reduced to a thin syrup and the oranges have turned translucent, about 25 minutes.
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27
When done, the orange slices will be tender and the sauce will be thick like a glaze.
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28
Transfer the oranges to a tray lined with waxed paper and allow to cool.
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29
To assemble the rocky road, smear chocolate mousse on the center of each plate.
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30
Top with raisins, popcorn, cashews, and brioche toast.
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31
Garnish with mint buds and orange slices, and season with fleur de sel and olive oil.
