MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Love Themed Chocolate Mousse Enigma Pots (Fruit Puree cor
Categories: Desserts, Chocolate, Fruits, Booze
Yield: 3 Servings

MMMMM------------------------ENIGMA CORE-----------------------------
400 g Strawberries; hulled
60 g Golden vanilla caster sugar
1 tb Monin Creme de Strawberry
- Liqueur (opt)

MMMMM---------------------------MOUSSE--------------------------------
150 g Dark chocolate; chopped
55 g Butter
4 lg Eggs; separated, room temp
70 g Icing sugar

MMMMM-------------------------DECORATION------------------------------
50 g White chocolate
Edible glitter; red or pink

PUREE: Place the strawberries in a food processor and
puree

Push the mixture through a fine sieve to remove the
pips

Add the puree to a small pan and heat gently to 35ºC
~ Warm to touch

Add the sugar and stir until dissolved

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

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

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

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

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

ASSEMBLY: The easiest way to assemble the dessert is in
gradual layers - this is the trickiest part Take 2
teaspoons and 2 ramekins.

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

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.

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

Refrigerate overnight.

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

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.

Using a slightly smaller heart stencil, sprinkle 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

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.

Makes 2-4 depending on ramekin size

RECIPE FROM: https://www.bbcgoodfood.com

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