Temptation For Food

Chocolate Mousse, Grand Marnier & Macerated Strawberries


100g dark 70% chocolate, broken up
150ml thickened cream
15ml Grand Marnier* optional
Macerated Strawberries
1 punnet fresh strawberries, tops removed (Cut large strawberries in half)
30ml Grand Marnier* optional
¼ cup caster sugar
30g dark chocolate 70%, melted
150ml thickened cream
Cocoa for dusting


Serves 2

  1. Place chocolate in a bowl and melt in the microwave, occasionally stirring until melted or place chocolate over a double boiler to melt, set aside.
  2. Line 2 small dishes or shallow cups (holding about 125ml) with plastic wrap. Whip cream until soft peaks form, fold in liqueur then melted chocolate and mix until combined. Spoon in chocolate mousse, level tops and enclose the plastic wrap, chill in the fridge for 4 hours or overnight.
  3. For the strawberry crush, place strawberries, sugar and Grand Marnier in a bowl and let stand for 30 minutes to get syrupy, stirring
  4. For chocolate splash, melt dark chocolate in the microwave slowly, stirring regularly, (making sure you don’t overheat it). On 2 serving plates, splash the melted chocolate over the plate artistically. This step can be done earlier and placed in the fridge to chill.
  5. Whip cream ready for garnish.

To Serve

Remove mousse from the fridge 15 minutes before plating. Unmold mousse and smooth out creases from the plastic with your finger, remove plastic and dust with cocoa and place domes on the side of the 2 splashed serving plates. Arrange strawberries near the dome and place a quenelle or dollop of cream on the side and serve.

Chefs Notes

*You can use any one your favourite liqueurs that blend with chocolate. When you are creating your chocolate splash effect on the plate, be creative, don’t worry nothing you do will look bad, you can practice on the kitchen bench first if you like.


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