1 cup of melted dark chocolate
½ cup caster sugar
½ cup strong wattleseed syrup (ground & roasted then put through a expresso machine)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whip cream until nearly piping consistency with caster sugar then add chocolate and wattleseed syrup and mix pipe into champagne saucers and refrigerate for 1 hour. Garnish with fresh strawberry , mint and sugar bark. Dust with chocolate icing sugar and serve. You can also place the mousse in a chocolate basket or a brandy snap basket.