Chocolate Mousse with Strawberries (Print Version)

Smooth chocolate mousse layered with fresh strawberries offers a rich, elegant finish.

# What You'll Need:

→ For the Chocolate Mousse

01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 0.85 cup heavy cream, cold
05 - 1 tsp pure vanilla extract
06 - Pinch of salt

→ For the 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 pot of gently simmering water (double boiler). Stir until smooth, then remove from heat and let cool slightly.
02 - In a separate bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Refrigerate until needed.
03 - In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
04 - Stir the egg yolks into the cooled, melted chocolate until well combined.
05 - Gently fold the whipped cream into the chocolate mixture using a spatula.
06 - Carefully fold in the beaten egg whites in two additions, ensuring the mixture stays light and airy.
07 - Spoon the mousse evenly into 4 serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set.
08 - Before serving, toss the halved strawberries with powdered sugar (if using) and arrange them atop the mousse. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • The texture impossibly light yet decadently rich at the same time
  • Fresh strawberries cut through the darkness with perfect sweet brightness
  • Feels fancy enough for dinner parties but comes together quickly
  • The kind of dessert that makes people close their eyes when they take that first bite
02 -
  • Room temperature egg whites whip up significantly better than cold ones, so patience at this stage really pays off
  • Over-folding will deflate your mousse and turn all that careful work into something dense and disappointing
  • Fresh eggs are absolutely non-negotiable here since they're not being cooked
03 -
  • Wipe your mixing bowls and whisk with lemon juice before beating egg whites to ensure absolutely perfect peaks
  • If your chocolate seizes, whisk in a teaspoon of vegetable oil to bring it back to silky smooth

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