Magoo’s Chocolate Mousse and Mixed Berry Terrine with Crème Chantilly

Chocolate Mousse

1. Bring a pot of water to the boil then turn off and cover with a stainless steel bowl.
2. Break up the chocolate into the bowl and leave to melt, stirring once or twice.
3. Separate the yolk from the white, whisk the whites until soft peaks are formed, then add half of the sugar and whisk until a stiff peaks form.
4. Add some of the egg white to the melted chocolate and mix well. Return that mix back to the rest of the whites and gently fold through. Place into the fridge.
5. Whisk the cream to a medium stiffness, add in the remaining sugar and vanilla extract and continue whisking until cream is firm but not stiff.
6. Fold in the chocolate mixture to the cream and once combined pour into a serving dish of choice.

Mixed Berry Terrine

1. Place all of the berries into a bowl with half of the sugar and wine.
2. Boil the water and the rest of the sugar, remove from the heat and leave to cool.
3. Strain the berries into a bowl and add the gelatine leaves by stirring them into the water until all of the gelatine has dissolved.
4. Tip the berries into the terrine mould then pour over the gelatine mixture. Place in the fridge and allow to set.

Crème Chantilly

1. Combine all ingredients into a mixing bowl and whisk until firm.