Sunday, 14 February 2010
Sometimes being a blogger is pretty wonderful, and one of those occasions was when Green & Blacks offered me some samples of their delicious organic chocolate. They didn’t just want me to eat it, although that would have been pretty good, they wanted me to cook with it and see how I found the results.
What can I say? This chocolate tastes amazing on it’s own, so it tastes just as wonderful cooked into desserts.
Today, for Valentines Day, I made Jonas this fruity mousse. The pretty pink colour is a tribute to the Lovers’ Day and the vanilla infused white chocolate enriched the velvety mousse perfectly.
It was a match made in heaven.
Strawberry & White Chocolate Mousse
Anna’s very own recipe. Serves 2.
1 tablespoon Cointreau
½ cup whipping cream
100g white chocolate
2 teaspoons agar agar
1. Wash and hull strawberries. Purée with Cointreau in blender.
2. Heat strawberry purée over a medium heat until bubbling.
3. Add agar agar and stir until dissolved. Place saucepan in a bowl of ice water and allow to cool (but so much it sets).
4. Melt white chocolate and set aside to cool a little.
5. Whip cream until stiff peaks form.
6. Add cooled white chocolate and whip through.
7. When strawberry purée has cooled, whip into cream-chocolate mixture.
8. Divide into serving dishes and refrigerate for a minimum of 3hrs before serving.
Note: I used Green & Blacks white chocolate which is infused with vanilla beans.
Stay tuned for other Green & Black’s organic chocolate recipes, or just go out a buy a bite size bar for yourself. They are delicious just on their own too.