Berry mousse
200 g berries of your choice, fresh or frozen
95 g Dansukker Jelly Sugar Multi
200 ml double cream

Brownie base
100 g dark chocolate
75 g butter
1 eggs
190 g Dansukker Dark Muscovado Sugar
150 ml plain flour
3 g baking powder
1 pinch of salt

Decoration
Fresh berries

Start with the berry mousse. Bring the berries and jelly sugar to the boil and simmer for about 1 minute. Refrigerate for one hour or until fully cooled.

Whip the cream and fold it into the cold berry jelly a little at a time. When whisk the mousse by hand to give it a slightly thicker consistency. Refrigerate while you make the brownie base.

Set the oven temperature to 175°C, fan.

Line a baking sheet with baking parchment and set aside. Melt the chocolate and butter in a saucepan over a low heat, then set aside.

Whisk the eggs with the muscovado sugar until fluffy. Stir in the chocolate mixture and mix well. Fold in the dry ingredients and stir the mixture until smooth.

Spread the mixture on the baking sheet in a circle, any size you want. Bake at the centre of the oven for about 7 minutes. The thicker the brownie, the longer the baking time. Allow to cool.

Spread the mousse on the pizza and top with fresh berries.