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Ingredients
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Ingredients for Chocolate Mousse
Ingredients for Strawberry Shortcake
Method
Directions for Chocolate Mousse
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Whip the Cream
In a large mixing bowl, pour the heavy cream and whip it with an electric mixer until soft peaks form. Be careful not to overwhip. Set aside.
- 3
Beat Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- 4
Combine Ingredients
Gently fold the melted chocolate into the whipped cream until combined. Then, fold in the beaten egg whites until no white streaks remain.
- 5
Chill and Serve
Spoon the mousse into serving glasses and chill in the refrigerator for at least 2 hours before serving.
Directions for Strawberry Shortcake
- 6
Prepare the Strawberries
Wash and slice the fresh strawberries. Sprinkle them with 50g of sugar and let them sit for about 30 minutes to macerate.
- 7
Make the Shortcake
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and remaining sugar (50g). Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 8
Bake the Shortcake
Preheat the oven to 180°C (350°F). Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 9
Whip the Cream
While the shortcake is baking, whip the heavy cream until soft peaks form. You can add a little sugar to taste if desired.
- 10
Assemble the Shortcake
Once the shortcake is cooled, slice it in half horizontally. Layer the bottom half with macerated strawberries and whipped cream. Place the other half on top and add more strawberries and whipped cream on top to finish.