Chocolate and strawberry mousse
Set-up and preparation: approx. 35 mins
Refrigeration: approx. 2 hours
- Put the waffle biscuit crumbs into a shallow dish. Place the chocolate in a thin-walled bowl over gently simmering water, without letting the bowl touch the water. Allow the chocolate to melt, mix until smooth. Take the strawberries by the stalk, dip them in the melted chocolate, leave them to drip a little, dip them in the waffle biscuit crumbs, and then place them on baking paper to dry. Put the rest of the chocolate to one side.
- Whisk the milk, the single cream, the vanilla seeds, the sugar and the eggs together, and bring almost to the boil over a medium heat while stirring continuously. Then remove the pan from the heat, add the finely chopped chocolate and the chocolate that was set aside, and allow to melt. Sieve the mixture into a bowl. Cover the mixture with cling film directly touching the mix, leave to cool, refrigerate for approx. 2 hours.
- Smooth out the mixture and decorate with the strawberries.
Suggestion: replace the waffle biscuits s with 5 tbsp grated coconut or 20 g of crumbled meringue.