250 g blackberries
95 g Dansukker Jelly Sugar Multi
100 g dark chocolate, 70%
2 tbsp Dansukker Icing Sugar
3 tbsp Dansukker Muscovado Syrup
1 tsp Dansukker Vanilla Sugar
1 egg yolk
200 ml whipping cream
For the blackberry compote, mix the berries and sugar in a saucepan. Boil for 5 minutes. Leave to cool.
For the chocolate mousse, break the chocolate into small pieces and melt in a microwave oven or over a water bath.
Stir the sugar, syrup and egg yolk into the melted chocolate. Stir to a smooth mixture. Set aside to cool.
Lightly whisk the cream. Mix 1/3 of the cream into the chocolate mixture. Fold in the remaining cream.
Fold some of the blackberry compote into the chocolate mousse. Save the rest for decoration.
Divide the mousse between sundae dishes and leave to cool in the refrigerator for at least 1 hour.
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