Chocolate Mousse with Strawberries (Print Version)

A silky chocolate mousse topped with fresh strawberries offers a smooth, elegant finish for dessert lovers.

# What You'll Need:

→ Chocolate Mousse

01 - 5 oz dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 3/4 cup heavy cream, cold
05 - 1 pinch salt

→ Topping

06 - 7 oz fresh strawberries, hulled and halved
07 - 1 tbsp powdered sugar (optional)
08 - Fresh mint leaves (optional, for garnish)

# How to Make It:

01 - Melt the dark chocolate in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
02 - In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and whisk to stiff peaks.
03 - In another bowl, lightly beat the egg yolks. Slowly add the cooled melted chocolate to the yolks, mixing until well combined.
04 - Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
05 - In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
06 - Spoon the mousse evenly into serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours, or until set.
07 - Before serving, top each mousse with fresh strawberry halves. Sprinkle with powdered sugar and garnish with mint leaves if desired.

# Expert Advice:

01 -
  • The texture is impossibly light yet intensely chocolatey, like eating a chocolate cloud
  • It comes together with just 20 minutes of active work but tastes like you spent hours
  • Everyone assumes youre a classically trained French pastry chef when they take the first bite
02 -
  • Overwhipping the cream to stiff peaks makes the mousse grainy instead of silky
  • Folding too vigorously deflates all the air youve carefully whipped in
  • Serving the mousse too cold masks some of the nuanced chocolate flavors
03 -
  • A copper bowl produces the most stable egg whites, though stainless steel works perfectly well
  • If your chocolate seizes (becomes grainy), whisk in one teaspoon of neutral oil until smooth again
  • The mousse freezes beautifully for up to one month—thaw in the refrigerator overnight

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