MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Love Themed Chocolate Mousse Enigma Pots (Fruit Puree cor
Categories: Desserts, Chocolate, Fruits, Booze
     Yield: 2 Servings

MMMMM------------------------ENIGMA CORE-----------------------------
   400 g  Strawberries; hulled
    60 g  Golden vanilla caster sugar
     1 tb Monin Creme de Strawberry
          - Liqueur (opt)

MMMMM---------------------------MOUSSE--------------------------------
   150 g  Dark chocolate; chopped
    55 g  Butter
     4 lg Eggs; separated, room temp
    70 g  Icing sugar

MMMMM-------------------------DECORATION------------------------------
    50 g  White chocolate
          Edible glitter; red or pink

 PUREE: Place the strawberries in a food processor and
 puree

 Push the mixture through a fine sieve to remove the
 pips

 Add the puree to a small pan and heat gently to 35°C
 ~ Warm to touch

 Add the sugar and stir until dissolved

 Remove from the heat, pour into a bowl (to avoid it
 sticking to the pan) and leave to cool for a minimum
 of 20 minutes

 MOUSSE: Melt the chocolate and butter in a large bowl
 over a pan of simmering water (make sure the bowl does
 not touch the water). Then leave to cool a little

 Add the egg yolks to the mixture then stir in the icing
 sugar

 In a large bowl, whisk the egg whites until they form
 soft peaks. In a separate bowl, whisk the double cream
 until it too forms soft peaks when the whisk is removed

 Fold the the double cream carefully into the chocolate
 mixture then fold that mixture into the egg whites

 ASSEMBLY: The easiest way to assemble the dessert is in
 gradual layers - this is the trickiest part Take 2
 teaspoons and 2 ramekins.

 Spoon in about 2-3 cm of mousse into the bottom of each
 ramekin to form a base.

 Using the same spoon, add in more mousse around the edge
 of the ramekin leaving a roundish gap in the middle,
 then use the other spoon to fill the gap with the puree
 Working in layers helps to stop the mousse collapsing
 into the gap, if the mousse is too runny, chill it for a
 while.

 At the top make another 2-3cm layer of just the mousse
 to form a lid.

 Refrigerate overnight.

 DECORATION: Melt the white chocolate using the same
 process as earlier

 Using a heart shaped stencil, make a white chocolate
 heart on top of each dessert Refrigerate until the white
 chocolate has set (or until just before you want to
 serve) Or if you want the glitter to stick in place do
 not refrigerate.

 Using a slightly smaller heart stencil, sprinkle glitter
 carefully over the white chocolate. This way the glitter
 has a white chocolate outline and will stand out more.
 The desserts are now ready to serve

 EXTRA TIPS: For the core you can substitute the
 strawberries and strawberry liqueur for raspberries and
 raspberry liqueur OR Forget about the enigma core and
 use orange liqueur - The core could be toffee, fudge,
 caramel or white chocolate instead of fruit but me
 careful of it becoming too sickly - You could make a
 white chocolate mousse instead - Experiment with
 different ingredients and flavours such as mint, maybe
 try some chopped nuts for added texture - Change the
 theme using different coloured glitters. A green
 shamrock for St. Patricks day, an orange pumpkin for
 Halloween etc.

 RECIPE FROM: https://www.bbcgoodfood.com

 Uncle Dirty Dave's Archives

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