One of those recipes that makes the perfect dessert when you are looking for something light.
Cooks tip: Chocolate dessert cups are available from selected supermarkets and delicatessens. Or serve in martini or wine glasses.
Makes 8 mousse cups
- 180g quality white cooking chocolate, chopped
- 1 cup thickened cream
- 500g Victorian strawberries, stalks removed
- ½ cup sifted pure icing sugar, plus 1 tablespoon extra for topping
- ¼ cup orange liqueur (Cointreau or Grand Marnier), plus 1 teaspoon extra for topping
- 2 teaspoons powdered gelatine
- 1 tablespoon water
- 8 ready-made chocolate dessert cups*
- mint leaves, to garnish
- Place chocolate and ¼ cup cream in a medium size heat proof bowl; place over simmering water, stirring occasionally, until smooth. Remove from heat.
- Reserve 250g strawberries for topping. Place remainder in a food processor along with icing sugar and liqueur; process until pureed. Gradually stir into chocolate mixture.
- Combine gelatine and water in a small glass jug or bowl. Fill sink about 2cm deep with boiling water; stand jug or bowl in sink and stir until gelatine dissolves. Stir into strawberry mixture. Refrigerate, stirring occasionally, for about 30 minutes or until just starting to thicken.
- Beat remaining cream until thick. Whisk ¼ of the cream into the strawberry mixture, and then fold in remainder.
- Place chocolate cups on a tray. Divide strawberry mixture between cups and refrigerate for about 3 hours or until set (once set, the pots can be stored in the fridge, loosely covered with cling-wrap for up to 24 hours).
- Just before serving, slice reserved strawberries and place in a bowl. Add extra icing sugar and extra liqueur; stir gently. Set aside for about 3 minutes. Top mousse with strawberries and garnish with mint leaves.