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.
Mousse
Strawberries
Cream & Garnish
Method
Mousse
Melt chocolate
Place the finely chopped dark chocolate and butter in a heatproof bowl set over a pan of simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until smooth. Remove from heat and let cool slightly (about 5 minutes).
Prepare egg yolks
In a medium bowl, whisk the egg yolks with 20 g of the granulated sugar and the vanilla extract until the mixture is pale and slightly thickened (about 1–2 minutes). Gradually whisk a few tablespoons of the warm melted chocolate into the yolk mixture to temper, then fold the yolk mixture back into the remaining chocolate until fully combined. Add a pinch of salt and set aside to cool slightly.
Whip egg whites
In a clean bowl with clean beaters, whisk the egg whites to soft peaks. Gradually add the remaining 20 g granulated sugar and continue whisking to stiff glossy peaks. Be careful not to overbeat.
Whip cream
In a separate chilled bowl, whip 120 ml cold heavy cream to soft peaks. The cream should hold but still be slightly billowy.
Fold components
Fold one-third of the whipped cream into the cooled chocolate-yolk mixture to lighten it. Then gently fold in the whipped egg whites in two additions, maintaining as much air as possible. Finally fold in the remaining whipped cream until homogeneous and no white streaks remain.
Chill
Divide the mousse among serving glasses or bowls. Cover and refrigerate for at least 2 hours (preferably 3–4 hours) until set.
Strawberries
Hull and slice the strawberries (halves or quarters depending on size). Place them in a bowl, sprinkle with 15 g granulated sugar and the lemon juice. Toss gently and let macerate at room temperature for 15–30 minutes so they release their juices.
Cream & Garnish
Whip cream for topping
Shortly before serving, whip 120 ml cold heavy cream with 10 g icing sugar and 1 tsp vanilla extract to soft peaks. Do not overwhip — it should be light and billowy.
Assemble
When the mousse has set, spoon a generous layer of macerated strawberries (with a little of their syrup) on top of each mousse portion. Pipe or dollop a spoonful of the whipped cream alongside or on top of the strawberries. Finish with chocolate shavings or a light dusting of cocoa powder and a mint leaf if desired.