Preparation time: 30 min
Baking time: 10 min
Resting time: 2 hours
* 25 cl liquid cream
* Whip up the cream into chantilly and put it in the fridge. Break the chocolate in small pieces and melt it in a double-boiler or in the micro-wave.
* Put the egg in a bowl and whip it on top of another double-boiler until it has a cream-like consistency. Take it off the hob and carry on whipping to cool the cream. Mix together the melted chocolate, the rhum and then the chantilly. Put about two hours in the fridge.
* Wash and dry the strawberries, cut them in halves. Wash the currants and mix them with the 50g powder sugar. Then put it through a sieve. Take the pastry out of the oven and cut the 12 pieces.
* On four plates place a piece of pastry, cover with chocolate mousse and then some strawberries. Cover with another piece of pastry, again with mousse and strawberries. Finish with a piece of pastry.
* Sprinkle generously with powder sugar and serve with the currant coulis.
Remark: I do not remember why I did not make the currant coulis, it probably tastes lovely! And my mousse was far too liquid. In my defense though I have to say that we did not have really decent cooking stuff back then.