Ingredients
Equipment
Method
- Melt the dark chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Set it over a saucepan of gently simmering water (ensure the bottom of the bowl doesn't touch the water). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.200 g good quality dark chocolate (70% cocoa solids recommended)
- Whip the cream and sugar: In a separate bowl, whip the chilled heavy cream with the 50g granulated sugar until stiff peaks form. Be careful not to over-whip.250 ml heavy whipping cream, 50 g granulated sugar
- Whisk egg yolks: In another bowl, whisk the egg yolks with the vanilla extract until pale and slightly thickened.2 large eggs, 1 teaspoon vanilla extract
- Combine chocolate and yolks: Gently fold the slightly cooled melted chocolate into the whisked egg yolks until well combined and smooth.200 g good quality dark chocolate (70% cocoa solids recommended), 2 large eggs
- Whip egg whites: In a clean, dry bowl, whisk the egg whites until stiff, glossy peaks form.2 large eggs
- Fold it all together: Carefully fold about one-third of the whipped cream into the chocolate-yolk mixture to lighten it. Then, gently fold in the remaining whipped cream and the whipped egg whites until no streaks remain, being careful not to deflate the mixture. This process helps create a light and airy mousse.250 ml heavy whipping cream, 2 large eggs
- Macerate the strawberries: In a medium bowl, combine the sliced strawberries with 1 tablespoon of granulated sugar (if using) and the lemon juice. Gently toss to coat. Let them sit for about 10-15 minutes at room temperature to allow the strawberries to release their juices. This intensifies their flavor and creates a delightful syrupy texture.250 g fresh strawberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice
- Melt the ganache: Place the finely chopped milk or dark chocolate in a heatproof bowl. Heat the 75ml heavy whipping cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chopped chocolate. Let it sit for a minute, then whisk gently until a smooth, glossy ganache forms. Let it cool slightly until it reaches a drizzling consistency.100 g good quality milk or dark chocolate, 75 ml heavy whipping cream
- Layer the mousse: Spoon or pipe a generous layer of the chocolate mousse into the bottom of your serving glasses or cups.
- Add the strawberries: Spoon a layer of the macerated strawberries, along with some of their juice, over the chocolate mousse.250 g fresh strawberries
- Repeat layers: Add another layer of chocolate mousse and top with more strawberries. You can continue layering as desired, aiming for at least two layers of each.
- Chill the cups: Cover the cups with plastic wrap and refrigerate for at least 2-4 hours, or until the mousse is set. This chilling time is crucial for the flavors to meld and the textures to firm up.
- Drizzle with ganache: Just before serving, generously drizzle the cooled chocolate ganache over the top of each cup.
- Garnish: Decorate with fresh mint sprigs, chocolate shavings, or a whole strawberry, if desired. Serve immediately and enjoy your exquisite creation!fresh mint sprigs, chocolate shavings or curls, whole fresh strawberries
Notes
Best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days. Freezing is possible before ganache drizzle, but not ideal for mousse texture.
