Chocolate and Maple Mousse
- 90g dark chocolate
- 6 hulled strawberries
- 100ml whole milk
- 100g Greek yoghurt
- 1 tbsp maple syrup
- 50g pomegranate seeds
- 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