Chocolate Mousse With Whipped Cream And Strawberries
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Beat the heavy cream with an electric mixer until it is whipped, and set aside
2
Melt the chocolate and butter over a double boiler on medium heat
3
Remove from heat and set aside
4
Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat
5
(Do not allow any additional water to splash into this bowl
6
) Continue to whisk and insert a candy thermometer into the mix
7
When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools
8
Set aside briefly
9
Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step
10
In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F
11
Then, remove from the heat and beat with the electric mixer until the whites are stiff
12
Fold the egg whites into the egg yolks
13
Fold the chocolate into the eggs, then fold in the whipped cream
14
Spoon into martini glasses or serving cups
15
Refrigerate for at least 4 hours or overnight
16
For the toppings and garnish: Use an electric mixer to beat the heavy cream until whipped
17
Slice each strawberry up to the stem and spread into a fan
18
Garnish chilled mousse with whipped cream and strawberries just before serving