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Strawberry Mousse Valentine's Drizzle Cake

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

2-3 depending on size (7cm ring used)

15-30 minutes

Lindt EXCELLENCE 70%

Easy

Ingredients

Mousse

  • 160g Cream
  • 100g Strawberry puree
  • 6g Balsamic vinegar
  • 22g Caster sugar
  • 4.5 leaves Gelatine, gold grade
  • 40g Natural Greek yoghurt 

Layers

  • 40g Chocolate cookies
  • 20g Amaretti cookies (optional, can be replaced with chocolate cookies)
  • 25g Lindt EXCELLENCE 70%, chopped into shards

Chocolate Drizzle

Balsamic truly lifts the flavour of the strawberries.

Directions

  • 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.