Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Mousse
Strawberry Shortcake
Chocolate-Covered Strawberries
Method
Chocolate Mousse
- 1
Prepare the chocolate
Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave until smooth. Let it cool slightly.
- 2
Whip the cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
- 4
Fold in cream
Gently fold the whipped cream into the chocolate mixture until combined. Be careful not to deflate the cream.
- 5
Chill
Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours before serving.
Strawberry Shortcake
- 6
Prepare the strawberries
Wash and slice the fresh strawberries, then sprinkle sugar over them. Let them sit for about 15 minutes to release their juices.
- 7
Make the shortcake
In a bowl, mix flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
- 8
Bake
Preheat the oven to 180°C (350°F). Spoon the batter onto a baking sheet to form small cakes. Bake for 15-20 minutes until golden.
- 9
Assemble
Once the cakes are cooled, slice them in half, layer with strawberries and whipped cream, then top with the other half.
Chocolate-Covered Strawberries
- 10
Melt chocolate
In a heatproof bowl, melt the dark chocolate with coconut oil over simmering water or in the microwave until smooth.
- 11
Dip strawberries
Dip each strawberry into the melted chocolate, allowing excess to drip off. Place on a baking sheet lined with parchment paper.
- 12
Set
Refrigerate the dipped strawberries for about 30 minutes until the chocolate has set.
