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Strawberry Mousse Valentine's Drizzle Cake
2-3 depending on size (7cm ring used)
Lindt EXCELLENCE 70%
15-30 minutes
Easy

A delicious, light and fruity mousse with chocolate slivers, cookie crumb base and a decadent chocolate drizzle. Perfect for Valentine’s Day lovers.

  • 160g Cream
  • 100g Strawberry puree
  • 6g Balsamic vinegar
  • 22g Caster sugar
  • 4.5 leaves Gelatine, gold grade
  • 40g Natural Greek yoghurt 
  • 40g Chocolate cookies
  • 20g Amaretti cookies (optional, can be replaced with chocolate cookies)
  • 25g Lindt EXCELLENCE 70%, chopped into shards
1

Line

two 7cm rings with baking paper.

2

Lightly

whip the cream and set aside.

3

Soak the gelatine

in iced water for 10 minutes.

4

Mix

the balsamic, sugar and yoghurt into the strawberry puree.

Ensure the sugar is dissolved fully.

5

Squeeze

excess water from gelatine. Warm a little of the strawberry mixture and mix in gelatine until it is all molten.

Return to the remaining strawberry mixture.

6

Gently

fold in the cream.

7

For the layers

blitz together the cookies and amaretti to a crumb and place a layer into the bottom of each mould (about 1 tablespoon).

8

Top

with a little chopped chocolate.

9

Using a piping bag

top with some mousse. Around 3cm high.

10

Repeat

with a second layer of cookie crumb and chocolate, then mousse.

11

Place in

the freezer to set fully (about 2 hours).

Allow to defrost on the plate for approximately 40 minutes before serving.

12

For the drizzle

bring cream and sugar syrup to the boil.

Add the chocolate and mix until smooth and glossy.

Add liqueur (optional) and serve with a chocolate dipped strawberry.