Prep time: 20 minutes
Chilling time: approximately 2 hours
 1 packet Lemon Flavored Jelly, in cubes 30ml (2tbsp) clear honey 150ml (1pt) double cream 1x 200g bar dark chocolate, broken into cubes 225g (½ Ib) fresh strawberrys 25g (1oz) icing sugar dark chocolate curls to decorate |
- Dissolve the jelly in 150ml (1pt) boiling water, stir in the honey and leave to cool for 10 minutes.
- Whip the cream until stiff.
- Fold into the jelly mixture.
- Fill 2 150ml (1pt) heart shaped moulds with the mixture (there will be some left over), cover with cling film and chill in the refrigerator to set.
- Melt the chocolate in a bowl over simmering water.
- Pour the melted chocolate into an ice cube tray, filling each section only half way to the top.
- Top up with the remaining jelly mixture and chill in the freezer until firm.
- Puree the strawberries, reserving 4 for decoration, then sieve to remove the pulp and discard.
- Whisk the icing sugar into the puree until smooth.
- Remove the jelly mousses from the refrigerator, dip in hot water for a few seconds and turn out onto 2 dessert plates.
- Surround each mousse with strawberry sauce and decorate with the reserved strawberries and chocolate curls.
- When required remove the chocolate jelly cubes from the freezer, leave at room temperature for 5 minutes before turning out of tray to serve.
Serving suggestion: Crack open a bottle of elderflower champagne to wash down this delicious dessert