Chocolate mousse with Black Garlic strawberries

Chocolate mousse is a simple yet reliably delicious dessert. Here it is further enhanced with the addition of gently poached strawberries and black garlic, which elevates the mousse from dinner party staple to Michelin-starred dining. The sticky, caramel undertones of the black garlic, combined with fresh strawberries and a dash of brown sugar, results in a rich, complex sauce that will keep your guests guessing about its unique ingredient.

Ingredients (serves 4)

For the mousse

600 g dark chocolate (at least 65% cocoa), roughly chopped

600 ml double cream

2 tbsp brandy

6 eggs

100 g caster sugar

For the strawberries

500 g strawberries, hulled

30 g black garlic cloves, peeled and chopped

80 g soft brown sugar or golden caster sugar

Method

1. To make the mousse, melt the chocolate with the cream in a bain marie, or bowl suspended over a saucepan of simmering water. Once the chocolate starts to melt, remove the bowl from the heat and let the creamy chocolate mixture cool.

2. Once cool, stir in the brandy.

3. With an electric mixer, beat the eggs and sugar in a separate bowl until they are thick and pale. Stir this into the chocolate mixture until well combined.

4. Transfer the chocolate mousse into six individual serving bowls or glasses, and refrigerate for at least one hour until set.

5. Meanwhile, poach the strawberries with the black garlic and brown sugar in a saucepan, over a low heat. Simmer for 4-5 minutes until the strawberries soften but are still whole. Set aside to cool.

6. Serve the mousse with the strawberries and plenty of sticky black garlic sauce.