Here it is: the perfect recipe for your Monday. Black garlic and chocolate go together like macaroni and cheese. This delicious recipe combines the balsamic-y goodness of black garlic with the sweetness of chocolate AND the juiciness of strawberries. What better way is there to take advantage of farmers market strawberries? 

Thanks to SBS for this amazing recipe.

Prep Time: 30 minutes | Cook Time: 15 minutes + 1 hour chilling time | Servings: 8

Ingredients 

• 150 g sugar

• 100 g roasted peeled hazelnuts

• Chervil sprigs or tarragon leaves and a little beaten egg white (optional), to serve

Chocolate mousse

• 600 g chocolate (65% cocoa solids), chopped

• 600 ml pouring cream

• 2 tbsp brandy

• 2 tbsp Frangelico

• 6 eggs

• 110 g (½ cup) caster sugar

Poached strawberries with black garlic

• 500 g strawberries, hulled

• 30 g black garlic, peeled and chopped

• 80 g brown sugar

• 75 ml Frangelico

Directions

Chilling time: 1 hr

For the chocolate mousse, place the chocolate and cream in a saucepan and stir low heat until the chocolate starts to melt. Remove from the heat and set aside to cool slightly, stirring regularly until the mixture is smooth. Stir in the brandy and Frangelico.

Using an electric mixer, beat the eggs and sugar until thick and pale. Gently in the chocolate mixture, brandy and Frangelico until smooth and well combined. Pour into serving glasses, cover and refrigerate for 1 hour or until just set.

Meanwhile, to poach the strawberries, place all the ingredients into a heavy-based saucepan and gently stir over low-medium heat until the sugar dissolves. Simmer for 3-5 minutes or until the strawberries are just starting to break down but are still whole. Set aside to cool.

To make the caramel hazelnuts, place the sugar and 50 ml water in a small saucepan and stir over low heat until the sugar dissolves. Simmer until the caramel is dark golden but not burnt, then remove from the heat. Working quickly, stir in the roasted hazelnuts and spread over a baking paper-lined tray and stand until cool. Coarsely break up the caramel hazelnuts using a mortar and pestle or rolling pin.

To serve, top the mousse with the poached strawberries and a little liquid, a sprinkling of the coarsely crushed caramel hazelnuts, a few sprigs of chervil or tarragon and a dollop of beaten egg white, if desired.