Beryl Tate E-mail:

INGREDIENTS to serve 2 or 3 people :-

225 g (8 oz) plain chocolate with high cocoa solid content of 50% or above

275 ml (10 fl oz) double cream

1 small punnet strawberries

2 chocolate wafers

2 drizzles chocolate sauce


Melt the broken chocolate in a large bowl over a saucepan of simmering water.

Ensure that the hot water does not touch the bowl.

Lightly whip the double cream until floppy and just holding its shape.

Place a couple of tablespoons of the cream into a plastic food bag for piping decoration.

Place individual mousse rings on a sheet of silicone paper on a tray.

Wash, hull, and halve the strawberries.

Cover the base of each ring with strawberries cut side down. Save the rest for decoration.

Pour the floppy cream into the melted chocolate and carefully blend together. Leave to cool slightly.

Pour the chocolate cream into the rings over the strawberries. Press down firmly and level the top.

Place truffles in the fridge to set for half an hour.

Once firm, release the truffles by wrapping your warm hands around each mousse ring in turn.

The heat will melt the truffles slightly, which will slip out of the ring onto the silicone paper.

Pipe whipped cream around the top edge of each truffle.

Top with some thinly sliced strawberries and chocolate wafer.

Drizzle the chocolate sauce across the serving plates, and transfer the truffles to the plates.

Decorate with any remaining strawberries, and dust with icing sugar.