Retro Black Forest Chocolate Mousse

My little Retro Black Forest Chocolate Mousse looks as cute as a button with it's little flared Strawberry sitting on top.  This is so decadent yet airy and perfectly matched with the berry sauce below all that chocolatey goodness.

Serves 6

200g cooking chocolate*
25g butter (at room temperature)
3 eggs, seperated
250ml or 1 cup thickened cream
1 vanilla pod or 1 teaspoon vanilla paste
300g mixed frozen berries
3 tablespoons caster sugar

* I like to use a combination of 100g dark cooking chocolate and 100g milk cooking chocolate, especially if making for children.

BERRY SYRUP

In a saucepan add your frozen berries and caster sugar.  Cook until the berries become soft and the sugar is now syrupy.

Allow to cool and place spoonfuls of the berry mixture on the bottom of each serving glass distributing evenly.

If you are using a single serving dish place the entire berry mixture on the bottom of your dish.


CHOCOLATE MOUSSE

Place a saucepan with water on stove top and bring to a gentle simmer.

Place a heatproof bowl over the saucepan and add chocolate and butter until melted.

Once melted, remove the bowl and set aside to cool a little.  If you do not let the mixture cool slightly,  once you add the yolks in the next step, you are at risk of cooking them if the mixture is too hot.  Adding them in to a slightly cool mixture will allow you to mix the yolks through.

To the chocolate add the Vanilla and the egg yolks. Stir this through with a spoon quite quickly so that your chocolate does not harden.
If using a Vanilla pod, split in half and scrape vanilla from pod with the back of a knife and add to mixture.

Place the cream in an electric mixer and beat until soft peaks form.  You do not want the cream to be mixed until it becomes stiff.  The cream should just cling to the paddle.

Using a spatula, gently fold through half of your cream to the chocolate mixture.  Once incorporated repeat with the remaining cream.

The next step will add that spongy light texture to your mousse.
Add your egg whites to the bowl of your electric mixer. 
Your bowl and paddle must be extremely clean to ensure your whites will reach the desired consistency.
Beat your egg whites until soft peaks form. 

Fold through half your egg whites to your chocolate mixture.  Once incorporated repeat with the remaining egg whites.

Distribute the mousse evenly amongst each serving glass or if using a serving dish, pour the mousse over the berry mixture.


FLARED STRAWBERRY

Cut 3 - 4 slits (depending on the size of your strawberry) diagonally from the tip of the bottom of the strawberry to just below the stem and gently push down to flare. Place strawberry on top of your individual mousses or arrange on top of your serving dish.


Refrigerate for at least 4 hours or preferably overnight.