Belgian Chocolate Burger with crushed berries 10 serves
Dinner party dynamite!
Degree of difficulty, easy and fun. See the video recipe on this website. Ingredient amount
- Belgian Chocolate Mousse - Classic chocolate 1 x 150g pkt
- Water 150ml
- Thickened cream 1 x 300ml
- Biscuits (Chocolate Ripple) 1.5 pkts
- Fresh berries (strawberries, blue berries, raspberries) 1 punnet of each
- Sugar- castor 70g
- Time 30min
- Open the Belgian Chocolate mousse packet and pour powder into a bowl
- measure water and stir into the powder until a thick fragrant paste is formed, this will take about 60 seconds
- whip cream until thick, fold 20% into the paste and then remaining cream, now you have your Belgian Chocolate Mousse made.
- spread biscuits on plastic lined tray flat side up
- Fill piping bag with mousse and pipe onto biscuits in a cone shape
- The chocolate filling must be equal to the thickness of 2 biscuits when pressed down
- Top mousse with second biscuit flat side down and press lightly to level mousse to the outside edge of the biscuit.
- Cover with plastic wrap and store for a minimum of 12 hours to soften.
- Wash, hull and halve strawberries.
- Warm blueberries in a pan with half the sugar until they start to bleed.
- Remove the pan from the heat and fold through the strawberries and remaining sugar. Leave to cool.
- Fold in raspberries just prior to serving to prevent damaging them.
- To serve, dust burgers with cocoa powder and set on plate add the crushed berries to one side and drizzle any syrup around the plate.
- Shelf life of 5 days can be expected when storing the burgers
- The burgers can also be frozen for up to 1 month in a sealed container and be serve frozen on a hot day.