Chocolate Mousse (gf) Recipe
Whipped Cream, Strawberries
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Ingredients
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Chocolate Mousse
Whipped Cream
Strawberries & Garnish
Method
Chocolate Mousse
Melt chocolate and butter
Place chopped chocolate and butter in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (double boiler) ensuring the bowl doesn't touch the water. Stir occasionally until melted and smooth. Remove from heat and let cool for 3–4 minutes.
Prepare egg yolk mixture
Whisk the egg yolks lightly with 10 g of the granulated sugar and half the vanilla until slightly thickened and pale. Temper the yolk mixture by whisking in about 1–2 tablespoons of the warm melted chocolate, then gradually whisk the yolks into the rest of the chocolate until fully combined. Stir in the pinch of salt. Set aside to cool a bit but not solidify.
Whip egg whites
In a clean, grease-free bowl, use an electric mixer to beat the egg whites until foamy. Gradually add the remaining 20 g granulated sugar and continue beating to stiff but not dry peaks. The whites should hold shape and be glossy.
Fold whites into chocolate
Take about one-quarter of the whipped egg whites and stir briskly into the chocolate to lighten it. Gently fold in the remaining whites in two additions using a spatula, scraping the bowl and folding from bottom to top to preserve air. Stop when large streaks of white are no longer visible. Do not overmix.
Chill mousse
Divide the mousse into 4 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 3–4 hours, until set and chilled.
Whipped Cream
Chill a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes if possible. Pour the cold heavy cream into the bowl and add the powdered sugar and vanilla. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Taste and adjust sweetness if desired. Keep refrigerated until assembly.
Strawberries & Garnish
Just before serving, toss the hulled and quartered strawberries gently in a small bowl. Optionally, macerate with 1 tsp sugar or a few drops of lemon juice for 10–15 minutes if you prefer them softer and juicier.
Top each chilled mousse with a dollop (about 2–3 tbs) of freshly whipped cream and arrange 3–4 strawberry pieces on top. Dust lightly with cocoa powder and garnish with a mint leaf if using.