15 mint leaves (fresh)
1 tsk vanilla (powder or a few drops essence)
Mix together with mixer/blender. Pour around 1 cm in height into glasses, portion sized.
200g dark chocolate with high cocoa % (least 70% but preferably higher)
1 egg yolk
pinch of salt
50ml coconut oil
500 ml whipping/heavy cream
Break the chocolate inte small pieces and melt in a bowl over a pot of boiling water. Add the coconut oil. Mix together egg yolk and salt in a bowl. Add the chocolate to the egg mixture stir continiously.
Whip the cream, but not too stiff. Fold the cream into the chocolate mixture and stir carefully. Carefully spoon the mousse on top of the min sauce.
Place the dessert in the fridge and allow to set for a few hours or overnight.
2 sheets of gelatin
1 tsk pure vanilla powder or a few drops vanilla essence
300ml whipping/heavy cream
1 container mascarpone cream cheese
Place sheets of gelatin in cold water for 5 minutes. Mix the strawberries to a purée in a blender. Heat the strawberry purée in a pot and remove from heat. Squeeze the water out of the gelatin and add them to the purée. Stir until they ‘melt’, add the vanilla. Whip the cream and mix in the mascarpone cheese. Mix together the strawberry purée and the cream mixture.
Add the strawberry mousse to the chocolate mousse. Allow to set for a couple of hours in the fridge.
Decorate with a strawberry.