Chocolate Mousse Fresh Strawberries (Print Version)

Rich chocolate mousse topped with sweet, fresh strawberries, perfect as an elegant chilled dessert.

# What You'll Need:

→ Chocolate Mousse

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

→ Topping

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

# How to Make It:

01 - Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water (bain-marie). Stir until smooth, then remove from heat and let cool slightly.
02 - In a medium bowl, whisk the egg yolks with half the sugar (1.5 tbsp) until pale and creamy. Add the vanilla extract.
03 - Gently fold the melted chocolate into the egg yolk mixture until well combined.
04 - In another 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 tbsp) 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 deeply satisfying, like eating a chocolate cloud that actually delivers on flavor
  • It comes together with pantry staples but tastes like something from a French patisserie window
  • The fresh strawberries cut through the richness, making each bite feel balanced rather than overwhelming
02 -
  • If your chocolate seizes into a grainy mess while melting, whisk in a teaspoon of vegetable oil—this has saved me more times than I care to admit
  • Room temperature eggs incorporate much better than cold ones, so pull them out of the fridge at least 30 minutes before you start
  • The mousse is ready when a dollop holds its shape without sinking back into itself
03 -
  • Make sure your bowls and beaters are completely clean before whipping egg whites—even a drop of yolk or grease will prevent them from reaching stiff peaks
  • The mousse is done chilling when the surface no longer jiggles like liquid when you gently shake the serving glass

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