Chocolate Mousse Strawberries (Printable)

Light chocolate mousse paired with fresh strawberries, perfect for an elegant, refreshing finish.

# What You’ll Need:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 0.85 cup heavy cream
05 - 1 tsp vanilla extract
06 - Pinch of salt

→ Strawberries

07 - 7 oz fresh strawberries, hulled and halved
08 - 1 tbsp powdered sugar (optional, for macerating)

→ Garnish

09 - Fresh mint leaves (optional)
10 - Extra chocolate shavings (optional)

# How To Make It:

01 - Place chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir continuously until completely smooth and melted. Remove from heat source and allow to cool for 5 minutes.
02 - In a spotlessly clean bowl, beat egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add half the granulated sugar while continuing to beat until stiff, glossy peaks form.
03 - In a separate bowl, whisk egg yolks with remaining granulated sugar and vanilla extract until mixture becomes pale yellow and creamy in texture, about 3-4 minutes.
04 - Gently fold cooled melted chocolate into the egg yolk mixture using a rubber spatula. Continue folding until completely incorporated and no streaks remain.
05 - In a chilled bowl, whip heavy cream with electric mixer until soft peaks form. Be careful not to overwhip—cream should still have movement.
06 - Gently fold whipped cream into the chocolate-yolk mixture using light, circular motions. Stop when just combined to maintain airy texture.
07 - Fold in one-third of beaten egg whites to lighten the base. Gently fold in remaining egg whites until just incorporated. Do not overmix or mousse will deflate.
08 - Divide mousse evenly among serving glasses or bowls. Cover with plastic wrap and refrigerate for minimum 2 hours or until completely set.
09 - Just before serving, toss strawberries with powdered sugar if desired. Arrange strawberries on top of each mousse portion. Garnish with fresh mint leaves and chocolate shavings.

# Expert Advice:

01 -
  • The ethereal texture feels like eating a chocolate cloud that somehow holds its shape
  • It looks incredibly impressive but requires mostly patience and folding rather than complex technique
  • Fresh strawberries cut through the richness with their bright acidity creating perfect balance
02 -
  • Overfolding is the death of mousse, so stop as soon as everything comes together even if tiny white specks remain
  • Room temperature chocolate incorporates much more smoothly than cold chocolate into your egg mixture
  • The mousse continues to set in the refrigerator, so slightly underfolded is better than overfolded
03 -
  • Use a completely clean and dry bowl for whipping egg whites, any fat or moisture will prevent proper peaks
  • Practice your folding motion with a empty bowl first, scooping from bottom and gently folding over the top

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