Chocolate Mousse Strawberries (Print Version)

Airy chocolate mousse paired with fresh strawberries for a classic elegant dessert.

# What You'll Need:

→ Chocolate Mousse

01 - 5 oz dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 3/4 cup heavy cream, cold
05 - 1 tsp pure vanilla extract
06 - Pinch of salt

→ Strawberries

07 - 9 oz fresh strawberries, hulled and halved
08 - 1 tbsp powdered sugar (optional)
09 - 1 tsp lemon juice (optional)

→ Garnish

10 - Chocolate shavings or curls (optional)
11 - Fresh mint leaves (optional)

# How to Make It:

01 - Place the chopped dark chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Stir continuously until completely smooth and melted, then remove from heat. Allow to cool to lukewarm before proceeding.
02 - In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer or whisk until soft peaks form. Gradually add half of the granulated sugar while continuing to beat until stiff, glossy peaks form. Set aside.
03 - In a separate bowl, whisk together the egg yolks, remaining granulated sugar, and vanilla extract until the mixture becomes pale yellow and creamy in texture, about 2-3 minutes.
04 - Gradually fold the cooled melted chocolate into the egg yolk mixture, using a rubber spatula with gentle folding motions until fully incorporated and no streaks remain.
05 - In a chilled bowl, whip the cold heavy cream until soft peaks form, taking care not to over-whip as the mixture should still be slightly pliable.
06 - Gently fold the whipped cream into the chocolate-yolk mixture using light, lifting motions until just combined. Some streaks are acceptable at this stage.
07 - Add one-third of the beaten egg whites to the chocolate mixture and fold gently to lighten. Repeat with the remaining egg whites in two more additions, folding carefully to maintain as much air as possible without deflating the mixture.
08 - Divide the mousse evenly among serving glasses or bowls. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours, or until completely set and firm to the touch.
09 - Just before serving, place the halved strawberries in a bowl. Toss gently with powdered sugar and lemon juice if using, allowing the berries to macerate slightly for enhanced sweetness.
10 - Remove the chilled mousse from the refrigerator. Top each serving with the prepared strawberries, arranging them attractively. Garnish with chocolate shavings and fresh mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • That moment when you slide a spoon through the mousse and it feels like eating a chocolate cloud
  • The bright, juicy strawberries cut through all that richness like they were born to be together
  • It looks impossibly elegant but the actual technique is totally forgiving once you know the tricks
02 -
  • Let that melted chocolate cool until it's just warm to the touch, otherwise you'll end up with scrambled eggs instead of silky mousse
  • When you fold in the whipped cream and egg whites, use a gentle motion and stop as soon as they're incorporated
  • Don't rush the chilling time, the mousse needs those two hours to really set into that luxurious texture
03 -
  • If you're worried about raw eggs, look for pasteurized eggs at the store, they work just as well
  • Clean your mixer bowl and whisk thoroughly before beating the egg whites, any bit of yolk or fat will prevent them from reaching their full volume

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