Method

Toss the strawberries with the sugar and Grand Marnier and allow them to marinate in the refrigerator for up to 24 hours.

In a separate bowl, soak gelatine leaves in ice water.

Pour the milk into a saucepan and bring it to the boil (scalding point). Stir chopped chocolate into your hot milk. Squeeze the liquid out of the gelatine leaves and add them to the chocolate mixture. Cool the mixture down until it reaches room temperature. Fold in cream (whipped into soft peaks) and set the mousse in a glass or any mould for approximately one hour.

Add the macerated strawberries, serve in a stylish dessert glass, and enjoy.

Recipe by Nicky King, head pastry chef at Fancourt on the Garden Route.