Chocolate mousse with cubed strawberries and coulis

I love chocolate, especially the dark one with a minimum of 80% cocoa almost too bitter for most to just chomp on but this the real goodness. Top that with chilli, yum yum. Today I decided to use this piece of heaven in my mousse and then topped it with some milk chocolate mousse. I also made a plain chocolate mousse for my seven year old thinking he may not like the dark chilli chocolate but I WAS WRONG! He loved it and ate and cleaned the plate 💃🏾#happymommy

200g chocolate of choice
2 egg yolks
2 gelatine leaves
300mls  double cream + 1tbs caster sugar lightly whipped


Get 6 small stainless steel rings and seal their bases with a cling film

Method

Place the gelatine leaves in ice cold water for 5 minutes
Melt chocolate using bain marie method
Squeeze out the excess water from the gelatine leaves and add the gelatine to the melted chocolate and mix generously till they have dissolved
Add the egg yolks and quickly mix until all incorporated
Add the lightly whipped cream and whisk till silky smooth

Divide the mousse into the prepared rings and chill in fridge for at least 2 hours.

For the coulis:
200g strawberries
2 tbs caster sugar
1tsp vanilla extract
1/2 tsp lemon juice

Clean and hull the strawberries remove about 4 from the punnet or more depending on their size
Cut the 4 strawberries into small cubes and set aside
Place the remaining strawberries in a pan and add the other remaining ingredients.
Stir the mixture constantly to prevent burning and sticking on the base of the pan
When the fruits have softened and turned into a purée like consistency remove from heat and seive to remove pips
Add the cubed strawberries to the coulis and mix well until the fruits are nicely coated and glossy

When ready to serve  carefully remove the mousse from the rings, discarding the cling film
Place mousse on a plate and top up with the glazed fruits or decorate with the fruits.

Enjoy

Molten Lava Cake

Simple, deliciously gooey and extremely rich chocolate dessert for all the choc lovers out there. Beauty of it is you can prep this as far ahead as you can then stick it in the oven as you are having your dessert. Cooks in no time.

Molten Lava Cake

Prep Time: 30 min
Cook: 14 min
Yield: 6 cakes
Level: Easy

Ingredients
150g dark chocolate
50 milk chocolate
10 tablespoons soft butter
1/2 cup all-purpose flour
1 1/2 cups caster sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons raspberry liqueur (optional)

Directions
Preheat oven to 180C

Grease 6 ramekins with butter and coat around with sugar then chill.
Melt the chocolates and butter in the microwave, or on ban marie
Add the flour and sugar to chocolate mixture.
Stir in the eggs and yolks until smooth.
Stir in the vanilla and orange liqueur. Divide the batter equally into the ramekins
Place in the oven and bake for 14 minutes.
The edges should be firm but the center will be runny.
Sift some icing sugar onto the serving plates
Run a knife around the edges to loosen and invert onto dessert plates.