Chocolate mousse with Black Garlic strawberries
For the mousse
• 600 g dark chocolate (at least 65% cocoa), roughly chopped
• 600 ml double cream
• 2 tbsp brandy
• 6 eggs
• 100 g caster sugar
For the strawberries
• 500 g strawberries, hulled
• 30 g black garlic cloves, peeled and chopped
• 80 g soft brown sugar or golden caster sugar
To make the mousse, melt the chocolate with the cream in a bain marie, or a bowl suspended over a saucepan of simmering water.
Once the chocolate starts to melt remove the bowl from the heat and let the creamy chocolate mixture cool.
Once cool, stir in the brandy.
With an electric mixer, beat the eggs and sugar in a separate bowl until they are thick and pale. Stir this into the chocolate mixture until well combined.
Transfer the chocolate mousse into six individual serving bowls or glasses, and refrigerate for at least one hour until set.
Poach the strawberries with the black garlic and brown sugar in a saucepan over a low heat.
Simmer for 4-5 minutes until the strawberries soften but are still whole.
Set aside to cool.
Serve the mousse with the strawberries and plenty of sticky black garlic sauce.