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
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.
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