Chocolate Mousse Strawberries

The first time I attempted chocolate mousse, I was sixteen and trying to impress someone with what I thought was 'fancy French cooking.' I overbeat the egg whites into something closer to Styrofoam than clouds, and the whole thing collapsed into a dense, sad puddle. Years later, standing in my tiny apartment kitchen with a proper bowl of melted dark chocolate, I finally understood what 'gentle folding' actually means—the difference between disappointment and something that tastes like pure luxury.

I made this for my mothers birthday last spring, serving them in these mismatched vintage glasses Id collected from thrift stores. She took one bite and went completely silent, then looked at me with this expression that said everything about why we bother cooking for people we love. Now whenever I see those first strawberries appear at the farmers market, I know exactly what dessert is coming next.

Ingredients

• 150 g dark chocolate (70% cocoa), chopped: The higher cocoa percentage creates that sophisticated bittersweet edge that keeps this from being cloyingly sweet
• 3 large eggs, separated: Room temperature eggs whip up better and incorporate more easily into the chocolate base
• 40 g granulated sugar: Divided between whites and yolks, this provides just enough sweetness without overpowering the chocolate
• 200 ml heavy cream: Cold cream whips up faster and holds its structure longer when folded into the mousse
• 1 tsp vanilla extract: Pure vanilla adds this warm background note that makes the chocolate taste more complex
• Pinch of salt: A tiny amount wakes up the chocolate flavor and prevents the mousse from tasting flat
• 200 g fresh strawberries, hulled and halved: Look for berries that are deeply fragrant and slightly give when gently pressed
• 1 tbsp powdered sugar: This optional dusting draws moisture out of the berries creating their own glossy syrup
• Fresh mint leaves: The mint adds this beautiful aromatic contrast that makes each bite feel fresher
• Extra chocolate shavings: Use a vegetable peeler on a room temperature chocolate bar for perfect curls

Instructions

Melt the chocolate:

Set a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until completely smooth and glossy. Remove from heat and let it cool until it feels barely warm to the touch—hot chocolate will scramble your eggs.

Whip the egg whites:

Beat the whites with a pinch of salt until soft peaks form, then gradually add half the sugar and continue beating until you have stiff glossy peaks that hold their shape when you lift the whisk.

Prepare the yolks:

Whisk the egg yolks with the remaining sugar and vanilla until they turn pale yellow and slightly thickened, about 2 minutes of vigorous whisking.

Combine chocolate and yolks:

Fold a quarter of the melted chocolate into the yolks to lighten them, then gently fold in the remaining chocolate until no streaks remain.

Whip the cream:

In a clean bowl, whip the heavy cream just until soft peaks form—it should still look slightly fluid and will hold a gentle shape when you lift the whisk.

Lighten the mixture:

Fold one third of the whipped cream into the chocolate base, then add the remaining cream and fold until just incorporated, stopping as soon as the streaks disappear.

Add the egg whites:

Gently fold in one third of the beaten egg whites to lighten the mixture, then carefully fold in the remaining whites until just combined.

Chill to set:

Spoon the mousse into serving glasses or bowls, cover with plastic wrap, and refrigerate for at least 2 hours or until set but still silky.

Finish and serve:

Toss the strawberries with powdered sugar if using, then top each chilled mousse with the berries, mint leaves, and chocolate shavings just before serving.

Save

Last summer, I served this at a dinner party where one guest confessed she hated chocolate desserts. She took exactly one polite bite, then asked for seconds and proceeded to eat every strawberry from the serving platter while nobody was watching. Sometimes the simplest conversions are the most satisfying.

Making It Ahead

The mousse actually develops better flavor after resting overnight in the refrigerator, though it is still excellent after just two hours. Prepare the mousse up to 24 hours in advance, but wait to add the strawberries and garnish until right before serving or they will become soft and weepy.

Choosing Your Chocolate

I have tried this with various cocoa percentages and 70% hits the perfect balance between intense chocolate flavor and sweetness. Anything darker can make the mousse taste slightly bitter, while milk chocolate creates something closer to a fluffy pudding than proper mousse.

Serving Suggestions

Clear glasses show off the beautiful contrast between dark mousse and bright red berries, but honestly any vessel works. I have served this in everything from espresso cups to vintage teacups depending on the occasion.

• Chill your serving glasses for 10 minutes before spooning in the mousse for extra cold contrast
• Try a splash of orange liqueur in the chocolate for a grownup variation
• Swap in raspberries or sliced figs when strawberries are not in season

Save

There is something almost magical about watching a handful of basic ingredients transform into something that feels like a special occasion dessert. Hope this brings a little chocolate joy to your table.

Recipe FAQs

→ How do I achieve a light texture for the mousse?

Gently fold whipped cream and beaten egg whites into the chocolate mixture to maintain airiness and avoid overmixing.

→ Can fresh strawberries be replaced?

Yes, raspberries or blueberries can be used to complement the mousse with different fruity notes.

→ What is the chilling time for optimal set?

Refrigerate for at least 2 hours to allow the mousse to set and flavors to meld fully.

→ Are there any optional garnishes?

Fresh mint leaves and extra chocolate shavings enhance both taste and presentation.

→ How can I add extra flavor depth?

A splash of orange liqueur folded into the chocolate mixture adds a subtle citrus warmth.