Chocolate Mousse, Shortbread, Strawberries and Cream

A homemade shortbread topped with a rich chocolate mousse, fresh cream and strawberries.


  • 400g Chocolate mousse mix 270381
  • Shortbread mix 991156
  • 2 Punnet Strawberries 601649
  • 200ml Double cream 354601
  • 25g sugar 320150
  • 500ml Milk 354501

Serves: 4


  1. Combine 400g of chocolate mix with 500ml of milk in a kitchen aid with the whisk attachment, whisk on full power until stiff peaks are formed, then reserve in fridge.
  2. Add desired quantity of shortbread mix to the kitchen aid with the paddle attachment and mix on medium power until the pastry crumb forms a dough.
  3. Next, roll the dough into a 5cm cylinder and cut out biscuits, place on grease proof paper and bake at 160 degrees for 15 minutes, cool and reserve.  
  4. Hull and slice 1 punnet of strawberries, place in a small sauce pan and add 25g of sugar, slowly bring to the boil and cool immediately. Puree with a hand held blender and reserve.
  5. Whip the double cream to soft peaks and place in a piping bag.
  6. Assemble the dish with quenelles of the chocolate mousse, sliced strawberries, double cream and the shortbread. Try using the shortbread as a crumb for another texture.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

Offer alternative flavours by using strawberry, butterscotch or coffee mousse. Use Kerrymaid Double Cream Alternative (283460) instead of Double Cream. Garnish with seasonal produce such as raspberries (601631) or blackberries (609216) when strawberries are out of season.

Rob Owen - Executive Development Chef

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