Chocolate Mousse Fresh Strawberries (Printable version)

Velvety chocolate mousse topped with ripe fresh strawberries for a rich, elegant finish.

# What You'll Need:

→ Chocolate Mousse

01 - 5 ounces high-quality dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tablespoons granulated sugar
04 - 3/4 cup heavy cream, cold
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt

→ Topping

07 - 7 ounces fresh strawberries, hulled and halved
08 - 1 tablespoon powdered sugar (optional)
09 - Fresh mint leaves (optional, for garnish)

# Directions:

01 - Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - In a medium bowl, whisk the egg yolks with half the sugar (1.5 tablespoons) until pale and creamy. Add the vanilla extract.
03 - Gently fold the melted chocolate into the egg yolk mixture until well combined.
04 - In a clean bowl, whip the heavy cream until it forms soft peaks. Set aside.
05 - In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (1.5 tablespoons) and continue beating until stiff, glossy peaks form.
06 - Fold the whipped cream gently into the chocolate mixture until just combined.
07 - Carefully fold in the beaten egg whites in three additions, being careful not to deflate the mixture.
08 - Spoon the mousse into serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours until set.
09 - Before serving, toss the strawberries with powdered sugar if desired. Top each mousse with fresh strawberries and garnish with mint leaves.

# Expert advice:

01 -
  • The texture is impossibly light yet intensely chocolatey, like eating a cloud made of cocoa
  • It comes together faster than you would expect from something so sophisticated
  • The fresh strawberries cut through the richness in the most perfect way
02 -
  • The chocolate must be completely cool before folding in the whipped elements or it will deflate everything
  • Overworking the mixture during folding is the most common mistake that leads to dense mousse
03 -
  • If your mousse does not set up firmly enough, it usually means the chocolate was not cooled enough or the folding was too gentle
  • A splash of coffee liqueur in the melted chocolate creates this subtle depth that people notice but cannot quite identify

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