Chocolate Mousse

Chocolate Mousse
Chocolate Mousse

Chocolate, even if just imagined, becomes a natural stress buster. When it is an irresistible chocolate mousse in question, the heart skips a beat. Made the Italian way, this beautiful composition of chocolate and Strawberry compote is just heavenly.

�1kg dark chocolate
�400gm fresh cream
200gm Milk
600gm whipped cream
�5 gelatin sheets/leaves
200gm Strawberry compote

�For strawberry compote, cook 250gm of strawberry with 50gm of sugar, cool and puree
Take a small pyramid-shaped sil-pad, pour in the strawberry compote and freeze
Soak gelatin leaves in ice chilled water and set aside
Boil milk and cream and pour over the chocolate to make truffle and set aside
Once the truffle is at room temperature, fold in the whipped cream
Remove the soaked gelatin leaves squeezing out the water and melt on a brainmarie
Temper some of the mousse mixture with the melted gelatin and add it back to the mousse mixture, mixing it thoroughly
Take a dome shaped sil-pad, fill half of the chocolate mousse mixture and drop in the frozen strawberry compote. Fill in the rest of the
mousse mixture and freeze
Once set, demould and serve with fresh berries and berry compote

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