Chocolate and Maple Mousse

Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Dip the strawberries into the melted chocolate, then place on a lined baking sheet to set.
Add the milk to the remaining melted chocolate, and continue stirring over simmering water to combine. Remove from the heat, stir in the syrup and yoghurt, then pour into 2 dessert glasses. Place in the fridge with the chocolate-covered strawberries for 2 hours, then serve the mousse garnished with pomegranate seeds and strawberries.

10 mins

2 serving

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