CHOCOLATE COVERED STRAWBERRY CANNA-MOUSSE CUPS
Recipe Info:
Prep time: 45 minutes
Cook time: 10 minutes (plus 4 hours chilling)
Servings: 8 mousse cups
Terpene Pairing:
Linalool and Myrcene. The floral, lavender-like notes of Linalool beautifully heighten the sweetness of the strawberry, while the earthy Myrcene grounds the richness of the dark chocolate shells.
Dosage Information:
Total infusion: 1/4 cup infused heavy cream.
Per serving: Approximately 10mg (dependent on the potency of the starting material).
Ingredients List:
1 cup high-quality 70 percent dark chocolate melting wafers
1/2 cup fresh strawberry puree, strained
1 1/2 cups heavy whipping cream, divided
1/4 cup infused heavy cream, chilled
1/3 cup confectioners sugar
1 teaspoon organic strawberry extract
Fresh strawberries for garnish
Freeze-dried strawberry dust for garnish
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a heavy-bottomed saucepan, combine 1 cup of heavy whipping cream with the decarboxylated material. Maintain a steady temperature between 160 and 175 degrees Fahrenheit for 45 minutes. Do not allow the mixture to boil. Strain through a 25-micron silk screen or double-layered cheesecloth, pressing gently to recover all lipids. Chill the infused cream completely in the refrigerator for at least 4 hours before using in the mousse.
Preparation Instructions:
Melt the dark chocolate wafers using a double boiler over low heat until smooth. Using a small pastry brush, coat the inside of 8 silicone cupcake liners with a thick layer of chocolate. Place in the freezer for 10 minutes, then apply a second coat to ensure structural integrity. Return to the freezer. In a chilled glass bowl, combine the remaining 1/2 cup heavy cream, the 1/4 cup infused heavy cream, and confectioners sugar. Whip until stiff peaks form. Gently fold in the strawberry puree and strawberry extract until the color is uniform and light pink. Carefully peel the silicone liners away from the chocolate shells. Pipe the strawberry mousse into the shells using a star-tipped pastry bag. Garnish each cup with a half strawberry and a dusting of freeze-dried strawberry powder.
Chef Tips:
To ensure the mousse remains stable, make sure the strawberry puree is reduced slightly or strained of excess water. Always use a chilled bowl and whisk when working with infused cream to maintain the emulsion and achieve maximum volume.
Consume Responsibly.
Start Low, Go Slow.