2 tablespoons of butter (for greasing)
200g of semisweet chocolate, chopped
1 envelope of unflavored gelatin (12g)
5 tablespoons of water
1 3/4 cups of fresh heavy cream (420ml)
1/2 cup of sugar (90g)
6 medium kiwis (480g)
4 strawberries (for decorating)
2 tablespoons of butter (for greasing)
200g of semisweet chocolate, chopped
1 envelope of unflavored gelatin (12g)
5 tablespoons of water
1 3/4 cups of fresh heavy cream (420ml)
1/2 cup of sugar (90g)
6 medium kiwis (480g)
4 strawberries (for decorating)
Grease 8 ramekin cups with butter and reserve
In a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring gently. Reserve
In a small heatproof bowl, sprinkle gelatin over water and let it soften for about 3 minutes
Place the bowl over boiling water and stir until dissolved. Reserve
In a stand mixer, beat the heavy cream until stiff peaks form
Turn off the mixer, add the melted chocolate, gelatin, and sugar, and mix gently until smooth
Distribute the mixture among the ramekins, cover with plastic wrap, and refrigerate until firm (about 5 hours)
Peel the kiwis and puree in a processor until smooth
Unmold each mousse onto a dessert plate
Arrange the kiwi sauce around each mousse
Top each mousse with half a strawberry
Serve immediately
416 calories per serving
