Gluten Free Valentine's Strawberry Chocolate Mousse Crunch Recipe

Chocolate mousse and a crunchy biscuit base get covered in strawberry chocolate and topped with a white chocolate drizzled strawberry for an indulgent gluten free Valentine's dessert!

Serves 4

Valentine's Strawberry Chocolate Mousse Crunch

This is one of those desserts that has more than meets the eye. Underneath that coating of strawberry chocolate is a crunchy gluten-free cheesecake-style biscuit base topped with Nutella chocolate mousse. The finishing touch is a white chocolate drizzled strawberry for an impressive dessert that it super easy to make!

Waiting for the mousse to set is the most difficult thing about this dessert. If you make them late in the day and give them all night in the fridge to set, they'll be ready for pouring over the chocolate and topping with strawberries in the morning. Depending on the size of the mold you use, this recipe will make six to ten mousse crunches. Enjoy them after a special Valentine's Day dinner for a rich, aphrodisiac treat!

Get your fill of sweet Valentine's Day treats:

Ingredients:

For the mousse
1/2 cup Nutella
1 gelatine leaf
1 1/2 cups double/heavy cream

For the cheesecake-style base,
1/2 cup butter
1/2 cup brown sugar
1/2 cup ground almonds
1/2 cups mixed nuts (walnuts, almonds, pecans)

For the topping
30g white chocolate, melted
90g strawberry chocolate, melted
fresh strawberries

 Instructions:

Valentine's Strawberry Chocolate Mousse Crunch

1. Preheat the oven to 180C/350F.
2. Combine the brown sugar, ground almonds, nuts and butter in a bowl.
3. Press the mix into a paper-lined, deep baking tray and bake about 10 minutes or until golden in color. (The mix won't be fully set, but that's okay.)
4. Leave on the countertop for about an hour or until it has set completely.
5. Meanwhile, make the mousse by whipping the cream until soft peaks form.
6. Prepare the gelatine leaf according to the packet instruction.
7. Fold in the Nutella and the activated gelatine leaf. Refrigerate until the base is ready.
8. Use a circle cutter to cut the bases into a uniform shape.
9. Make a collar out of foil or freezer paper and secure around the base. Make sure it is high enough to contain the mousse.
10. Pipe the mousse onto the biscuit base and refrigerate again about six to eight hours until completely set.
11. Melt both the white chocolate and pour into a piping bag and pipe over strawberries.
12. Remove the foil or paper cuff from each mousse.
13. Melt the strawberry chocolate and pour over the mousse. (It's helpful if the mousse is sitting on a wire cooling rack over a baking tray, so that the excess chocolate can drip down.)
14. Once the chocolate has set, top each mousse with a strawberry. Pipe a little white chocolate beneath the strawberry to hold in place if necessary or use cocktail sticks.

Gotta have Valentine's treats?Try these:

Red Velvet Popcorn

Chocolate Macaron Ice Cream Sandwiches

Valentine's Day Red Velvet Pancakes with Nutella Cream Cheese Sauce