200g of dark chocolate (70% or above if you like)
Firstly, start by putting the strawberries in a pan to cook on a low heat with a bit of water to create a strawberry puree for about 7 minutes. They should release their juices and if they are not very sweet, you can add a dash of natural sweetener, stirring occasionally. While they are simmering, get another pan (choose a deep pan as the polenta flour may spill out) and put the water to boil.
Once it is boiling, lower the gas hob and slowly add the polenta to avoid lumps, stirring it to dissolve it well. Add the coconut and natural sweetener to taste (about 2 tsbp) and cook the polenta for about 10 mins, stirring it occasionally (until it gets tick and you can see the bottom of the pan).
Once the polenta is ready, melt the chocolate in a bain-marie. Let the chocolate cool down for a bit and in the meantime, whisk the 4 white eggs until they are very firm. Add the chocolate to the egg white, mixing them very slowly to keep them aerated.
Lay the polenta on the bottom of individual dessert cups and add the chocolate mousse mix as a second layer.
Put it in the fridge overnight or leave it for about eight hours, until the dessert has settled down and the polenta is firm.
Pour the strawberry puree and yoghurt on top. Alternatively, you can increase the nutritional value adding some crushed nuts.
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