|75 g||liquid glucose|
|375 g||couverture dark chocolate (good quality dark chocolate like Lindt 70%)|
|500 g||cream, softly whipped|
|10 g||gelatin powder (sponge in the 60ml water)|
- Boil the sugar, water and glucose in a saucepan. Remove from heat and add the sponged gelatin.
- Add the chopped chocolate to the liquid and stir until smooth. Pour into a mixing bowl.
- Allow to cool slightly then fold the whipped cream into the chocolate mixture by using the 1:3 / 2:3 method. This means you first fold in one third of the whipped cream into the chocolate mixture and then the remaining two thirds.
- Pour into desired moulds or glasses.
|500 g||almond slivers|
|100ml||liqueur (any flavour)|
- Combine almonds, liqueur and sugar.
- Toast in the oven at 160°C until golden brown.
- Turn the mixture several times to ensure an even colour. Cool down completely.
- Crush the almonds slightly to resemble crumbs and use on the chocolate mousse
|250 g||fresh strawberries cut into chunks or quarters|
Sprinkle strawberries with the sugar and leave in saucepan (covered with lid) for 15 minutes. Add the water and bring to a slow simmer for 10 minutes. Cool and serve with the chocolate mousse.
Mousse is a French term that literally means foam or fluffiness. It is mostly made from whipped cream and often fortified with gelatin. This cold dessert can be made with fruit puree or flavoured by white or dark chocolate.
How to measure liquid glucose
If you need to measure out liquid glucose (not as sweet as table sugar), honey, golden syrup or maple syrup, line a measuring cup with cling film overhanging the sides of the cup and position it on the scale. Set the scale to a zero reading and pour the required amount of glucose into the plastic lined cup, remove from the scale and shape a ‘pouch’ with the plastic wrap. Pierce the plastic pouch with the tip of a sharp knife and squeeze out the liquid ingredient.
400 g honey = 250 ml honey