Philippe Castel, elected health-conscious
chef by his peers in 2004

http://www.mcclelland.com/catalog/display.pperl?isbn=9780771011368

2 Tbsp blueberries
2 Tbsp raspberries
2 Tbsp blackberries
2 Tbsp strawberries
60 g (1/4 cup) sugar
300 ml (1 1/4 cups) 35% whipping cream
180 g (6 oz) 72% dark chocolate
Fresh mint leaves, shredded

1. Purée the fruit and the sugar in a mixer.
2. Spoon into icecube trays and freeze for 1 hour.
3. Divide the cream into equal quantities.
4. Melt the chocolate in a double boiler, and stir in one half of the cream, whisking rapidly to avoid forming crystals.
5. Whisk the other half of the cream until slightly firm, and incorporate it into the melted chocolate.
6. Half fill 4 dessert cups with the chocolate mixture.
7. Place a fruit cube in the middle of each cup and cover with the remaining mousse.
8. Garnish each cup with several mint leaves.

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