Instructions: 1. Break chocolate into pieces and melt over a bain marie.

2. Soak the gelatine in the warm water until dissolved.

3. Mix this into the melted chocolate and mix in well.

4. Add the semi-whipped double cream and stir in well.

5. Pour into the terrine mould lined with cling film and allow to set in the fridge for 2 / 3 hours.

6. Marinade the strawberries (sliced thinly) in the Kirsch with the icing sugar.

7. Serve a slice of the chocolate mousse on a bed of the strawberries

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