Member recipe

Love Themed Chocolate Mousse Enigma Pots (Fruit Puree core)

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Cooking time

Prep: 3 hours and 30 minutes Cook: Plus chilling time

Skill level

More effort

Servings

2-4 depending on ramekin size

A delicious, romantic dessert. Perfect for Valentines Day, Anniversary's or special occasions. (Please note, the photo isn't of my finished dessert, I edited it on the computer just to give you an idea)

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Ingredients

Enigma Core (Credit: cakeboule.wordpress.com)

  • 400g of Strawberries (tops cut off)
  • 60g of Golden Vanilla Caster Sugar
  • 1 tablespoon of Strawberry Liqueur (optional)

The Mousse (Credit: Grandma's Chocolate Mousse by Victoria Jones)

  • 150g of Dark Chocolate (chopped)
  • 55g of Butter
  • 4 Free-Range Eggs (separated and at room temperature)
  • 70g Icing Sugar

Decoration

  • 50g of White Chocolate
  • Edible Glitter (Red or pink)

Method

  1. PUREE: Place the strawberries in a food processor and puree

  2. Push the mixture through a fine sieve to remove the pips

  3. Add the puree to a small pan and heat gently to 35.C (Warm to touch)

  4. Add the sugar and stir until dissolved

  5. Remove from the heat, pour into a bowl (to avoid it sticking to the pan)and leave to cool for a minimum of 20 minutes

  6. MOUSSE: Melt the chocolate and butter in a large bowl over a pan of simmering water (make sure the bowl does not touch the water). Then leave to cool a little

  7. Add the egg yolks to the mixture then stir in the icing sugar

  8. In a large bowl, whisk the egg whites until they form soft peaks. In a separate bowl, whisk the double cream until it too forms soft peaks when the whisk is removed

  9. Fold the the double cream carefully into the chocolate mixture then fold that mixture into the egg whites

  10. ASSEMBLY: The easiest way to assemble the dessert is in gradual layers - this is the trickiest part Take 2 teaspoons and 2 ramekins (I recommend red ramekins for a love theme)

  11. Spoon in about 2-3cm of mousse into the bottom of each ramekin to form a base.

  12. Using the same spoon, add in more mousse around the edge of the ramekin leaving a roundish gap in the middle, then use the other spoon to fill the gap with the puree (Working in layers helps to stop the mousse collapsing into the gap, if the mousse is too runny, chill it for a while)

  13. At the top make another 2-3cm layer of just the mousse to form a lid

  14. Refrigerate overnight

  15. DECORATION: Melt the white chocolate using the same process as earlier

  16. Using a heart shaped stencil, make a white chocolate heart on top of each dessert Refrigerate until the white chocolate has set (or until just before you want to serve) Or if you want the glitter to stick in place do not refrigerate

  17. Using a slightly smaller heart stencil, sprinkle the glitter carefully over the white chocolate. This way the glitter has a white chocolate outline and will stand out more. The desserts are now ready to serve

  18. Extra Tips: - For the core you can substitute the strawberries and strawberry liqueur for raspberries and raspberry liqueur OR Forget about the enigma core and use orange liqueur - The core could be toffee, fudge, caramel or white chocolate instead of fruit but me careful of it becoming too sickly - You could make a white chocolate mousse instead - Experiment with different ingredients and flavours such as mint, maybe try some chopped nuts for added texture - Change the theme using different coloured glitters. A green shamrock for St.Patricks day, an orange pumpkin for Halloween etc.

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