Chocolate Mousse with Strawberries (Print Version)

Airy chocolate mousse topped with fresh strawberries offering a luscious, elegant dessert experience.

# What You Need:

→ Chocolate Mousse

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

→ Strawberries

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

→ Garnish

09 - Fresh mint leaves (optional)
10 - Extra chocolate shavings (optional)

# How-To:

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 Advice:

01 -
  • The texture is impossibly light yet intensely chocolatey, like eating a cloud that happens to taste like luxury
  • It comes together with just a few pantry staples but tastes like something from a French patisserie
  • The fresh strawberries cut through the richness, making each bite feel balanced rather than overwhelming
02 -
  • Egg whites wont whip properly if any yolk gets in them—use the three-bowl method if youre nervous about shells or separation
  • Folding is not stirring: use your spatula to cut down through the center, scrape along the bottom, and lift the mixture over itself, rotating the bowl as you go
  • The mousse will seem too soft before chilling, but it firms up beautifully in the fridge—dont be tempted to add more chocolate or cream
03 -
  • If your chocolate seizes while melting, whisk in a teaspoon of vegetable oil to smooth it out—this has saved me more than once
  • Room temperature ingredients incorporate more easily, so take the eggs and cream out about 30 minutes before you start

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