Midwinter here in Australia: the nights dip to freezing point and morning frost thickly covers the ground around our home.
I seek comfort after dinner in this dark chocolate mousse. A luscious, decadent dessert made with organic 70% cocoa dark chocolate, infused with a hint of Cointreau.
For a hidden silky discovery, I dollop salted caramel into the base of the serving glass.
Hint: it’s important to be very gentle when stirring and folding this mixture.
To serve: place glass on a napkin lined serving plate, garnish with a berry coulis or fresh fruit if desired.