Dark Chocolate Mousse

1. 1

   Break the chocolate into small pieces and place into a bowl. Bring a saucepan (that the bowl will sit comfortably on top of) of water to the boil. Place the bowl carefully on top and heat the chocolate until it has all melted, stirring occasionally. Remove from the heat and add the creme fraiche to the melted chocolate. Whisk to combine. Put the double cream and icing sugar into a separate bowl and using an electric whisk, mix until soft peaks forms. Do not over whisk. This mixture needs to be light. Keep a little of this icing sugar/cream mixture to one side (about 1/2 a cup) and refrigerate until you are ready to serve the mousse. Fold the rest of the mixture into the chocolate/creme fraiche mix. Spoon into ramekins, cover and chill in the fridge for approximately 45 minutes. When you are ready to serve, garnish the mousse with a teaspoon of the cream/icing sugar and a sliced strawberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.