Serves 4

• 4 Bar Ones
• 150 g Marshmallows
• 15 ml cacao
• 100 ml milk

1. Chop 3 1/2 Bar Ones
2. Microwave chocolates and milk together on full power (1 000 W) for one minute
3. Add the cacao and stir well
4. Add the marshmallows and microwave again for another minute until the marshmallows have puffed up
5. Mix all the ingredients together until smooth
6. Transfer to four individual serving dishes
7. Refrigerate to set
8. Slice the remaining half a Bar One into eight slices
9. Top each mousse pot with two slices of Bar One to garnish

A strawberry mousse that melts in your mouth, combined with crispy meringue.

Ingredients

Meringue

• 3 egg whites
• 4 tablespoons boiling water
• 2 tablespoons vinegar
• 2 cups sugar

Mousse

• 1 packet (80 gram) strawberry jelly
• 1 cup (250 ml) boiling water
• ¾ cup (175 gram) of fresh strawberries, sliced
• 1 cup (250 ml) cream, whipped
• Extra strawberries to garnish

Method

Meringue

1. Whisk egg white, boiling water, and vinegar, until foamy.
2. Add the sugar, little by little.
3. Whisk until very dry.
4. Pipe meringue-rosettes on foil.
5. Bake or dry slowly in an oven of 80°C for 3 to 4 hours.

Mousse

1. Dissolve jelly in boiling water and leave to cool until its consistency is similar to that of raw egg white.
2. Whip cream.
3. Fold strawberries and cream into jelly before its starts to set.
4. Line a pie-dish with crumbed meringue to make a meringue crust or use a ready-to-use meringue-pavlova crust.
5. Spoon the strawberry mousse-mixture onto the meringue.
6. Garnish with halved strawberries just before you serve.

Notes

You can also spoon the jelly mixture into serving glasses, and then top each with individual, large meringues. Garnished with halved strawberries and fresh mint.

Ingredients
250 ml Amarula
150 g castor sugar
500 g milk chocolate
400 g dark chocolate
600 ml cream
3 leaves gelatin
Maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves for garnishing

Soak the gelatine in cold water for 5 minutes, then squeeze out excess water and set aside in a bowl.
Combine the Amarula and castor sugar in a bowl and melt together over a double boiler until the sugar has dissolved.
Add the pre-soaked gelatine and mix well.
Then add the chocolate and stir the mixture until combined and smooth.
Remove from heat and allow to cool.
Whip the cream to a soft peak and fold it into the chocolate mixture.
Spoon/pour into glasses and allow to set in the fridge.
Garnish with maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves.
Makes 12 portions (served in 250 ml glasses)