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Chocolate with strawberry makes a classic combination. Topping up with  chopped strawberry with liquor will bring this dessert a colour and aroma .

Start this recipe a day ahead. 
Preparation time + set time: 4 to 5 hours.
Makes 750 ml.
Serve 5.
For strawberry mousse layer
300 g fresh strawberries, hulled
100 g castor sugar
2 tsp organic apple cider vinegar
1 tbs level gelatine powder
3 tbs warm water, to dissolve gelatine
200 ml double (thickened) cream
1. Dissolve the gelatine powder with 3 tablespoon of warm water. Set aside in warm place.
2. Place strawberries, sugar and apple cider vinegar into a food processor or blender and process until pureed.
3. Add the gelatine mixture and blend again for 5 seconds, until well combined.  Press mixture through a fine sieve to remove the fine seeds, (if desired).
4. Using an electric mixer, whisk cream to soft peaks.
5. Then gently fold whipped cream into the strawberry mixture until just combined.
6. Divide among 5 glasses, then refrigerate 1& 1/2 hours until almost set.
For white chocolate mousse layer.
makes  600 ml
200 g white cooking chocolate, break into pieces  
60 ml  full cream milk
2 tsp level gelatine powder
2 tbs warm water
250 ml double (thickened) cream
7. Dissolve the gelatine powder with 2 tbs of warm water,set aside in a warm place.
8. Add chocolate and milk in a small saucepan and melt the chocolate stirring over very low heat until smooth. Remove melted chocolate from the stove.
9. Add warm gelatine mixture, mix until well combined. Set aside.
10. Using an electric mixer, whisk cream to soft peaks, then gently fold whipped cream into the chocolate mixture until just combined.
11.Spoon the mixture over chilled strawberry mousse in each glass, cover and refrigerate until set.
12. Serve top with strawberry hazelnut liquor and dust with a little extra icing sugar.
For strawberries hazelnut liquor
300 g fresh strawberries, hulled, roughly chopped
60 ml hazelnut liquor 
2 tbs level castor sugar or honey
13. In a small bowl, mix all above ingredients. Cover and refrigerate until needed.
Hints & Tips;
Start this recipe a day ahead.
Replace hazelnut liquor for choice of your flavour.
Sprinkle some nuts if you wish.