Chocolate Mousse Swan with Berry Coulis

The Black Swan is a beautiful large waterbird mainly breed in the southeast and southwest regions of Australia. A choux pastry swan shape swimming in a lake is very exciting dessert to amaze your dinner guests.

Ingredients

Choux pasty (recipe)

Chocolate mousse

Whipped cream

Strawberries

Dark Chocolate

Icing sugar

Pear

Vanilla ice cream

Method

Preheat oven to 200ºC. Make a choux paste and put in a piping bag with a star nozzle. Pipe teardrop shapes for the body on a lightly greased baking trays and bake in the oven for approx. 20 minutes. With a flat nozzle pipe some small S shapes on a separate greased tray and cook for approx. 6 minutes. Allow cooling before cutting the body horizontal in half. Dip the top half in chocolate and allow cooling in the fridge before cutting vertically in half for the two wings. Place some chocolate mousse on bottom half and position the wings. Place an S shape choux piece representing the neck and dust with icing sugar. Make a lake by placing a little strawberry coulis on a plate and place the swan in the middle surrounded by cut strawberries. A dollop of cream with a slice of pear cut into a fan shape. Serve with a scope of vanilla ice cream.

Note: Any fresh fruit can be used instead of strawberries such as blueberries, raspberries and peaches.