This dessert took a bit of assembly, but the result is rich, decadent, and visually impressive.
Decadent chocolate mousse with macerated berriesServes: 5-6
I'm afraid I can't give too much precision here, because I was anything but precise, but the basic idea was:
- 1 punnet raspberries
- 1 punnet blueberries
- 1 punnet blackberries
- 1 punnet strawberries - quartered
- White sugar to taste
- Vanilla to taste
The berries will soften slightly, absorb the vanilla flavour, and create a deliciously sweet berry syrup.
The mousse component was Miyoko Schinner's Ultimate Chocolate Mousse, which I can vouch for as being excellent. I used Green and Black's 70% dark chocolate (vegan and fairtrade), and the full 1 cup of coconut solids still resulted in a very dark and rich mousse - perfect for my tastes, but still a bit too strong for Hunter.
Refrigerate the mousse for about 15-30 minutes before assembly - if it's too runny, it will run down around the berries and cover them, but if it's too stiff you won't be able to get smooth layers.
In a glass of choice (I used a tumbler, but a martini glass would work also), spoon a layer of mousse into the glass, add a layer of berries with some syrup, another layer of mousse, and another layer of berries.
I found it better to make fewer thicker layers, as if I tried to make my berry layers too thin, the mousse ended up largely hiding the berries. I also didn't refrigerate the mousse before starting, which I think was part of my problem, the last one I made had much more defined layers, but also a rough top, so feel free to play around with it and leave comments on what did and didn't work for you.