Milk Chocolate Mousse
Ingredients
200g chocolate, good quality
100ml MARIGOLD Evaporated Creamer
300ml double cream
Strawberries, chopped
Chocolate, chopped for decoration
Cocoa powder for dusting
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Melt chocolate in a bowl with MARIGOLD Evaporated Creamer over a pan of simmering water. Stir until smooth and leave to cool. (Mixture will thicken as it cools)
Whip cream until it forms soft peak. Fold whipped cream into cooled, melted chocolate. Spoon into prepared glasses and chill in the refrigerator for at least 4 hours.
Just before serving, decorate the top with extra whipped cream, strawberries, chopped chocolate and dust with cocoa powder.
For best results when whipping, ensure that the cream is as cold as possible (but not frozen).
