Thick chocolate mousse and fresh strawberries
on a chocolate biscuit baseServes 2
SO I literally whipped this up one day when I got suddenly snacky after dinner.
I’m extremely partial to all things chocolate-y and I’ve since made this three times – each time just going with what I had in the fridge.
This recipe is ROUGH, so you can more or less tailor things to how you like it – taste as you go and in a short while you’ll have created a chocolatey bit of heaven.
P.S Matt and I found that the best was half dark chocolate and half milk for a rich flavour that didn’t become overbearingly sweet.
WHAT YOU NEED
- 1/2 a tub of Philadelphia soft cheese
- 1tsp vanilla extract
- 3 crushed chocolate digestives
- 2tbsp melted butter
- 100g dark OR milk chocolate, roughly chopped and melted
- 1tbsp caster sugar (best if using dark chocolate, as milk chocolate is generally sweet enough)
- 4 strawberries, diced
METHOD
- Get the digestives into a small food-bag and smack with a rolling pin or something heavy until you get a fine biccy-crumb
- Melt the butter in the microwave and add to the biscuits. Stir and spoon into any moulds you have. Press down firmly all round the containers and place in the fridge.
- Chop the chocolate carefully using a large knife. Scrape into a bowl and melt in the microwave.
- Whip up the philadelphia in a large mixing bowl to loosen it. Add the caster sugar (if using dark chocolate only) and vanilla extract and whip with a whisk.
- Gently add the melted chocolate to the mixing bowl and whisk to fully incorporate (careful the chocolate isn’t insanely hot)
- Out the fridge, place the diced strawberries on top of the biscuit base.
- Spoon the chocolate mixture into the moulds (or pipe from a food bag with the end snipped if you’re going for a fancy look)
- Top with any extras and leave to set in the fridge for about 30mins
VOILA
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