Chocolate mousse with saffron mascarpone, berries and praline
Saffron mascarpone? Yes! Looks beautiful and tastes even better.
- 100g dark chocolate (70% cocoa)
- 75g unsalted butter
- 2 Tbsp glucose syrup
- 200ml thickened cream, whipped to soft peaks
- ½g saffron threads
- 150g mascarpone
- 150g pure icing sugar
- 1 punnet strawberries, hulled
- mulberries and crushed praline, to serve
1 Combine the chocolate, butter and glucose syrup in a microwave-proof bowl and melt on medium heat, stirring often, then set aside to cool. Fold in the cream and refrigerate for 1 hour to firm up.
2 Soak the saffron threads in 1 Tbsp warm water, then whip into the mascarpone with 50g icing sugar. Whisk to soft peaks.
3 Purée the strawberries and remaining icing sugar, then strain through a fine sieve.
4 Spoon some strawberry sauce onto plates, then top with scoops of mousse and mascarpone. Garnish with mulberries and ground praline.