Chocolate Mousse
Chocolate Mousse! One of the most simple desserts, perfect to prepare a little in advance and whip out after dinner with absolute ease. It’s a Val- and Gal-entines classic. Featuring my current obsession, the pink wave plates from In the Roundhouse.
Ingredients
- 400g cooking chocolate*
- 600ml thickened cream
- ½ tsp vanilla bean paste
- 2 tbsp Chambord
- 1 punnet chopped strawberries (and optional extra berries/cherries to serve)
*Callebaut Gianduja chocolate is my favourite (for hazelnut flavour), but milk chocolate Cadbury Melts work too
Method
- Melt chocolate in a bowl over simmering water, making sure the bottom of the chocolate bowl doesn’t touch the water and is only being heated from the steam.
- Whip cream to medium peak.
- Drizzle in a few tablespoons of the melted chocolate into the whipped cream (the chocolate will solidify when it hits the cold cream and gives you little chocolate bites throughout the mousse).
- Pour remaining melted chocolate into a large mixing bowl.
- Add vanilla extract and ⅓ of whipped cream into chocolate bowl, fold through until incorporated.
- Repeat twice with each remaining ⅓ of cream.
- Pour into serveware (ie. martini glasses, tumblers, dessert bowls, or a larger bowl or tray to scoop and serve).
- Smooth the top and refrigerate for at least one hour.
- Meanwhile, dice your strawberries, toss through Chambord, cover and set aside.
- Right before serving, halve your cherries, twisting to separate, and remove the pip.
- To serve, toss strawberries through fresh cherries and raspberries.
- Pile fruit onto the mousse, drizzling with any syrup and eat!