Chocolate Mousse with Strawberries (Printable Version)
Airy chocolate mousse paired with fresh strawberries for a classic, elegant dessert experience.
# What You Need:
→ Chocolate Mousse
01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 0.85 cup heavy cream
05 - 1 tsp vanilla extract
06 - Pinch of salt
→ Strawberries
07 - 7 oz fresh strawberries, hulled and halved
08 - 1 tbsp powdered sugar (optional, for macerating)
→ Garnish
09 - Fresh mint leaves (optional)
10 - Extra chocolate shavings (optional)
# Directions:
01 - Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and beat to stiff peaks.
03 - In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and creamy.
04 - Fold the melted chocolate into the egg yolk mixture until well combined.
05 - In a separate bowl, whip the heavy cream to soft peaks.
06 - Gently fold the whipped cream into the chocolate mixture.
07 - Carefully fold in one-third of the beaten egg whites to lighten the mixture, then gently fold in the remaining egg whites until just combined. Do not overmix.
08 - Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours to set.
09 - Before serving, toss the strawberries with powdered sugar if desired. Top each mousse with strawberries, garnish with mint leaves and chocolate shavings.
# Expert Tips:
01 -
- The texture is like eating chocolate flavored air
- It comes together faster than most cakes but tastes twice as fancy
02 -
- Room temperature eggs separate more easily and whip up better
- Overmixing after adding the egg whites will deflate everything you've built
03 -
- Clean your bowl and beaters thoroughly before whipping egg whites, any trace of yolk or grease will prevent them from reaching proper stiffness
- The mousse is ready when you can tilt the bowl and the mixture doesn't move