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!
– ½ to ½ equal weight of chocolate to double cream
– 400ml double cream
– 400g dark chocolate
Six tbsps foraged blackberries
– Six tbsps caster sugar
For the Chocolate Mousse
For the Blackberry Compote
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