Garnish Ming Tsai's chocolate mousse dessert recipe with berries for an pretty finishing touch.
To make napoleons::
Scoop mousse into pastry bag fitted with tip. Dab mousse on a dessert plate, top with cooled puff pastry and secure, Add 3 dollops of mousse, another pastry, another 3 dollops, then top with final pastry. Use your template to make a sugar design on top, garnish with fresh berries and store in fridge until ready to serve.
Visit Ming Tsai's recipe page for his chocolate mousse recipe.