Chocolate strawberry fool
3 hr 15 min
Every layer reveals a different flavour as you spoon through the strawberry coulis to the rich chocolate mousse.
250 g, washed, hulled, chopped
Low fat chocolate mousse
⅛ cup(s), leaves to garnish
- Using a food processor or blender, process strawberries and sugar until smooth. Strain and discard strawberry seeds.
- Spoon mousse among two 1-cup (250ml) capacity serving glasses. Layer each glass with custard and use a fork to swirl until lightly marbled. Top with strawberry mixture. Serve sprinkled with the raspberries and garnished with fresh mint.
TIPS: To hull strawberries, use a small, sharp knife held on an angle to cut a cone shape around the calyx (green stem).To store raspberries, spread the fruit on a plate lined with paper towel, then cover with plastic wrap. Place in the fridge and use as soon as possible.