Slice off the green crown of the strawberries and blitz in a blender along with 2 tbsp. of icing sugar
In a medium sized squeaky-clean bowl whip the cream with the remaining icing sugar until light, fluffy and slightly stiff. Slowly add in 3/4th of the strawberry puree and check for taste. Stir well and add more if you want your mousse to be tangier than sweet.
Pour in your ramekins/ glasses and chill in the refrigerator for a minimum of two hours before indulging.
I used some Nutella and remaining puree for dressing up the mousse.
Happy Moussing! J
Ingredients (Makes 1 large cuppa)
1 cup (250 ml) Milk
25 gm. (1 oz.) Bitter chocolate (I used 50% cocoa content)
1 tbsp. sugar
¼ tsp. Vanilla Essence
Take a small pan, pour in milk, put in the chocolate pieces, sugar and vanilla and heat on a medium flame
Keep stirring occasionally so that the chocolate does not stick to the bottom of the pan.
One melted stir well with a whisk, pour into your mug/cup and slurp away!