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Whipped Strawberry Mousse
- Serves
6–8
- Difficulty
Easy
Published 2012
This is a light, deliciously fruity dessert. Make it with dark chocolate instead of milk if you prefer your puddings a little less sweet, or swap the strawberries for raspberries. Here it is served unadulterated, but you could use it to fill the Chocolate Roulade.
Ingredients
175 g 110 g
Method
Melt the Caramelia chocolate in a bowl over a bain-marie. Remove the bowl from the heat and set aside.
Place the fruit purée in a small heavy-based saucepan with the honey and heat gently until almost boiling. Slowly pour the hot fruit mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy. Add the cream to the fruity chocolate
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