[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Break chocolate into pieces and melt over a bain marie. 2. Soak the gelatine in the warm water until dissolved. 3. Mix this into the melted chocolate and mix in well. 4. Add the semi-whipped double cream and stir in well. 5. Pour into the terrine mould lined with cling film and allow to set in the fridge for 2 / 3 hours. 6. Marinade the strawberries (sliced thinly) in the Kirsch with the icing sugar. 7. Serve a slice of the chocolate mousse on a bed of the strawberries Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
