Famous for her presence on the BBC’s Great British Menu amongst a host of other television appearances, few people know good food as well as Rudding Park’s Executive Chef, Stephanie Moon.  Here she shares her recipe for Chocolate Mousse with Foraged Blackberry Compote Whipped Cream, and Chocolate Sprinkles, that’s perfect for sharing with family and friends … because it’s just that good! 

Serves Six

Ingredients

– ½ to ½ equal weight of chocolate to double cream
– 400ml double cream
– 400g dark chocolate
Six tbsps foraged blackberries
– Six tbsps caster sugar

Method

For the Chocolate Mousse

• Semi whip the cream until sloppy.
• Melt the chocolate.
• Pour the chocolate into the centre of the sloppy cream and whisk in carefully from the centre of the bowl out until all incorporated.

For the Blackberry Compote

• Bring the blackberries and caster sugar to the boil together and cook until the blackberries are softened.
• Pour into the bottom of each mould.
• Allow to cool

To Serve

• Pipe on the chocolate mousse.
• Add some whipped cream on top and lastly sprinkle some grated chocolate on top.