Time: 60 minutes
- 1 x 150g Belgian Chocolate Mousse “Swiss dark” White chocolate can also be used instead.
- 100ml fresh squeezed orange juice
- 50ml Grand Marnier ( for alcohol free use 50ml orange juice)
- 1 x 300ml thickened cream (best quality)
- 8 Ginger Snap biscuits (Arnott’s)
- 1 punnet of each fresh berry available totalling 6 punnets
- 200g liquid glucose
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla
- 1 x 125g Golden Vanilla Garnishing Pearls
- Plastic wrap and mini plastic pudding moulds 125ml, plastic piping bag
- Make Belgian Chocolate Mousse according to box instructions, substituting water for Grand Marnier and or orange juice.
- Splash a little water on the insides of the pudding moulds and draw a piece of plastic wrap over each mould, then press down to line the inside. You need to have a good margin on the outside to fold over the top of the pudding.
- Break the ginger snap biscuits into thumb nail size pieces
- Pipe the mouse into each mould to half full.
- Poke 3 or 4 pieces of biscuit into the mousse and pipe in remaining mousse
- Poke remaining biscuit pieces into the mousse
- Draw the plastic wrap over the mousse and press down lightly.
- Refrigerate for at least 24 hours before using
The mousse can be kept refrigerated for the shelf life of the cream of frozen for 2 months.
To present the puddings
- Place the glucose syrup, vanilla and lemon juice in a bowl and warm in the microwave.
- Unwrap the puddings and invert onto a serving plate, remove bowl and draw away the plastic wrap
- Dip each of the cold berries in the glucose syrup and place on the plate
- Dust with a little icing sugar.
- Scatter the Golden Vanilla Garnishing Pearls around before presenting.