DECADENT CHOCOLATE MOUSSE

SERVES 4

• 3 tbsp water

• 10g gelatine powder

• 1 x 400g tin coconut cream

• pinch of stevia

• 150g 85% dark chocolate, cut into chunks

TO SERVE

• 30g 85% dark chocolate, melted

• 4 blackberries, to garnish

• basil leaves, to garnish

1. Pour the water into a cup. Sprinkle the gelatine over the water and leave it to sponge.

2. Heat the coconut cream and chocolate in a small pot over a low heat. Add the sponged gelatine and stir until the gelatine and chocolate have completely melted. Remove the pot from the stove and let the mixture cool.

3. Once the mixture has cooled pour it into 4 serving glasses. Chill them in the fridge until the mousse has set.

4. To serve: Drizzle a little melted chocolate into each glass, garnish the mousse with blackberries and basil leaves, and serve.