Ingredients
(makes 10)
Strawberry sauce
125 g Fresh or frozen strawberries chopped
45 ml Granulated sugar
1x Cinnamon quill
10 ml Fresh lemon juice
Amasi Chocolate mud
4 TBS Sugar
3 TBS Corn flour
2 TBS Cocoa (increase for a dark chocolate mud)
750ml Milk or Amasi (Amasi gives a slightly sour taste)
1 tsp Vanilla essence
2 eggs, Separated
50 g Butter
Method
Strawberry sauce:
- Add the strawberries, sugar, lemon juice and cinnamon to small sauce pan, heat for 15 min until the sugar has dissolved. Gently mash the strawberries through a sieve. Keep the syrup aside. Blend the strawberries left in the sieve with a stick blender until smooth. This will be the topping.
- Place the sugar, corn flour, cocoa, egg yolks and 500ml milk/Amasi in a large bowl. Mix with a whisk until smooth.
- Heat the rest of the milk, salt and butter in a pot until the butter is melted. Add the warm milk mix to the cocoa mix and whisk together until smooth. Return mixture to the pot and heat until thick, whisking constantly. Remove from heat.
- Whisk the egg whites until stiff peaks form. Gently fold the egg whites through the cocoa mixture, use a whisk to incorporate evenly.
- Serve the chocolate mud in a glass still slightly warm and top with the cinnamon strawberry sauce.
Comment recipe # 77
Chocolate & Strawberries are well known flavour partners, and with this African chocolate mousse version, there is no doubt that the sky is the limit concerning ways to combine them. I served it as an early spring breakfast, still slightly warm. It can also be chilled for a few hours and served as a dessert.
