Quick Chocolate Mousse with Strawberries

A dessert of sheer indulgence. Extend summer a little longer while being able to find strawberries. Here a rich chocolate mousse that is so quick to prepare is topped with an up-to-date method of presenting strawberries. The result – a decadent dessert to enjoy.

Quick Chocolate Mousse with Strawberries

4 servings
  • Preparation time: 15 minutes
  • Chilling time: 30 minutes
  • Ingredients
  • 225 g (8 oz) plain/dark chocolate (70% solids)
  • 180 ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
  • 180 ml (6 fl oz) full fat/whole milk (¾ cup)
  • 90 ml (3 fl oz) light olive oil (⅓ cup)
  • pinch of sea salt
  • 225 g (8 oz) strawberries
  • olive oil for drizzling
  • a few basil leaves
  • salt
  • You will also need 4 glass pots.
  • Method
  • Break the chocolate into pieces and put in a bowl.
  • Pour the cream and milk into a small pan and bring to just boiling. Immediately remove from the heat.
  • Now slowly pour over the chocolate. Stir together to melt the chocolate.
  • Gradually add the olive oil and then briskly whisk into the chocolate until well blended.
  • Add a pinch of salt.
  • Pour an equal amount into each pot so it fills up to three-quarters full.
  • Chill for 30 minutes to set the mousse.
  • Meanwhile, wash and pat dry the strawberries. Then hull and cut into quarters. Place in a bowl.
  • Drizzle over a little olive oil.
  • Reserve 4 whole basil leaves and tear the remainder into small pieces. Add to the strawberries with a pinch of salt and mix in.
  • Then spoon on top of the chocolate mousse.
  • Decorate each pot with a whole basil leaf.
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Egg and Bacon Flan

A simple flan that is quick to make and ideal to serve with a green salad.

Egg and Bacon Flan

4 servings
  • Preparation time: 25 minutes
  • Chilling time: 20 minutes
  • Cooking time: 35–40 minutes
  • Ingredients
  • For the pastry case
  • 140 g (5 oz) plain flour/cake and pastry flour (CA)/all-purpose flour (US) (1 cup + 2 tbsp)
  • pinch of salt
  • 40 g (1½ oz) unsalted, chilled butter, diced (3 tbsp)
  • 28 g (1 oz) lard, diced (2 tbsp)
  • For the filling
  • 2 rashers, back bacon
  • 2 eggs
  • 150 ml (5 fl oz) single/table cream (⅔ cup)
  • salt and freshly milled black pepper

Equipment

  • You will also need a 15 cm (6 inch) flan tin.
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • For the pastry case
  • Sift the flour and salt into a food processor.
  • Add butter and lard and whizz until the fats are blended in and the mixture resembles dried breadcrumbs.
  • Sprinkle over 2 tablespoons of very cold water and whiz again, until the pastry starts coming together.
  • Tip out onto the work surface and gently knead to bind and become smooth.
  • Wrap in clingfilm/plastic wrap and refrigerate for 20 minutes.
  • Then roll out and use to line the flan tin.
  • Neaten the edge by rolling the rolling pin over the top. Discard any trimmings.
  • For the filling
  • Snip the bacon into pieces and spread over the pastry base.
  • Beat the eggs and cream together.
  • Then add plenty of seasoning.
  • Pour over the bacon.
  • Bake for 35–40 minutes, until the filling has just set.

Serve

  • Can be served warm or cold.
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