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 (optional)

MMMMM---------------------------MOUSSE--------------------------------
    150 g  Dark chocolate; chopped
     55 g  Butter
      4 lg Eggs; separated,
           - room temperature
     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 ts and 2 ramekins.
  
  Spoon in about 2 to 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 to 3 cm 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 be 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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