Chocolate Mousse Strawberries (Print Page)

Airy chocolate mousse topped by fresh strawberries, offering a luscious, elegant dessert with rich, smooth textures.

# What You Need:

→ Chocolate Mousse Base

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

→ Strawberry Topping

07 - 7 oz fresh strawberries, hulled and halved
08 - 1 tbsp powdered sugar (optional)

→ 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 impossibly light yet intensely chocolatey, like eating a chocolate scented cloud
  • It comes together with just a few ingredients but tastes like something from a patisserie window
  • The fresh strawberries cut through the richness making each spoon feel balanced and complete
02 -
  • The chocolate must be cooled to barely warm before adding eggs or you will end up with scrambled bits in your mousse
  • Overfolding at any stage will deflate the air bubbles and turn your cloud into something dense and fudgy
  • This recipe uses raw eggs so use pasteurized eggs if you are concerned about food safety
03 -
  • Use the same bowl for whipping the egg whites and cream without washing—the tiny bit of egg white actually helps stabilize the cream
  • If your mousse looks slightly curdled after adding the cream, keep folding gently and it will come back together

Return