Strawberry Chocolate Mousse Recipe

Inspired by El Farol

Time2h

Serves6

Strawberry and chocolate mousse filled bonbon, served with house made strawberry coulis, and fresh berries

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Ingredients

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Mousse

7.05 oz (200 g) Dark chocolate

1.06 cup (250 ml) Heavy cream

3 large Egg whites

1 3/4 oz (50 g) sugar

5/8 cup (150 ml) Strawberry puree

Strawberry Coulis

7.05 oz (200 g) Fresh strawberries

1.06 oz (30 g) sugar

1 tbs ReaLemon lemon juice

Garnish

3 1/2 oz (100 g) Fresh strawberries

10 to taste Mint leaves

Method

Mousse Preparation

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave. Stir until smooth and let it cool slightly.

Whip the Cream

In a large bowl, whip the heavy cream until soft peaks form. Set aside.

Beat the Egg Whites

In another bowl, beat the egg whites until frothy, then gradually add sugar and continue to beat until stiff peaks form.

Combine Mixtures

Gently fold the melted chocolate into the whipped cream, then carefully fold in the beaten egg whites until fully incorporated. Finally, add the strawberry puree and mix gently.

Chill

Spoon the mousse into bonbon molds and refrigerate for at least 2 hours to set.

Strawberry Coulis Preparation

Blend Ingredients

In a blender, combine fresh strawberries, sugar, and lemon juice. Blend until smooth.

Strain

Strain the mixture through a fine sieve to remove seeds, if desired.

Serving

Plate the Bonbons

Place the chilled mousse bonbons on a plate. Drizzle with strawberry coulis and garnish with fresh strawberries and mint leaves.