Scrump­tious Choco­late Mousse with a Mixed Berry Com­pote

Island Life - - Tropical Delights -

Ev­ery­one knows that the main ‘wow’ ef­fect of any meal is the dessert. This one is sure to im­press even the most picky of your friends, and the best part is that it is so easy to make.

Choco­late Mousse

250 grams of good qual­ity dark choco­late. 250 grams of cream. 250 grams of soft whipped cream. Chop up the choco­late so that it is in small pieces, which will help it to melt more eas­ily. Put it into a clean dry bowl. In a saucepan bring the first amount of cream to a quick boil. Pour it over the choco­late and al­low it to sit for a minute so that the choco­late melts with the hot cream. Don’t worry if all the choco­late doesn’t melt. You can just put the bowl over a pan of hot wa­ter and mix un­til the choco­late melts. Re­move it from the hot wa­ter and let it cool for a few min­utes un­til it comes back to room tem­per­a­ture. Next mix in the soft whipped cream. Make sure you do this very gen­tly un­til all the cream is fully in­cor­po­rated in the choco­late mix­ture. You can now serve this im­me­di­ately for a very soft mousse or you can put it into glasses and set it in the fridge ei­ther overnight or for a few hours be­fore serv­ing. I al­ways rec­om­mend serv­ing it with some fruit to cut the rich­ness of the choco­late. The sim­plest way is to use frozen berries of any type.

Berry Com­pote

2 cups fresh or frozen berries, ei­ther mixed or one par­tic­u­lar berry of your choice. 2-3 ta­ble­spoons of sugar. 1 ta­ble­spoon lemon juice. In a saucepan add the berries and the sugar. On a low flame al­low it to cook un­til all the berries are soft and the liq­uid re­leased is syrupy. Spoon onto your mousse once it has cooled.

Th­ese recipes have saved me many times over the years and it makes me very happy to be able to share them with you. Good food to make even bet­ter mem­o­ries with. En­joy!

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