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125 ml jam – raspberry or strawberry
15 – 30 water (depending on thickness of jam)
15 ml lemon juice
230 g LANCEWOOD® Medium Fat Plain Cream Cheese at room temperature
250 ml LANCEWOOD® Sour Cream
80 ml castor sugar
5 ml vanilla essence
140 g milk or dark chocolate, melted and slightly cooled
8 – 10 shortbread or coconut biscuits, crumbled
Chocolate flakes or balls
Fresh berries of your choice
Stir the jam, water and lemon juice together to mix.
Beat together the LANCEWOOD® Medium Fat Plain Cream Cheese, LANCEWOOD® Sour Cream, castor sugar and vanilla essence. Add the melted chocolate in a thin stream while beating continuously. Spoon the mixture into a zip lock bag. Snip a corner off the bag and pipe the mousse into small serving glasses alternating it with crushed biscuits.
Top with the jam sauce and decorate with chocolate flakes or balls and berries.
HINTS & TIPS:
• Use apricot jam instead of raspberry or strawberry.
• Use white chocolate, peppermint or hazelnut flavoured chocolate instead of milk chocolate
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