A gorgeous make-ahead dessert you can make for special occasions including holidays, birthdays, summer parties!
Serves: 6 Prep. time: 40′ + 12h fridge Cooks in: – Ready in: 40′
For the chocolate mousse
200 g milk chocolate, chopped
100 ml whole milk
200 ml double cream
For the strawberry mousse + decoration
300 g strawberries, hulled (net weight) + a few more for decorating
150 g sugar
2 egg whites
½ sachet gelatin powder
250 ml double cream
1 tsp vanilla extract
For the chocolate mousse: Pour a few inches of water into a pot. Fit a heat-proof bowl over the pot, making sure its bottom does not touch the water. Heat the water to a simmer. Turn off the heat and add chopped chocolate to the bowl. Stir gently to melt. In the meantime whizz double cream until soft peaks (yogurt consistency) are formed.
Heat a little milk and stir in melted chocolate, stirring off the heat until it cools down a bit. Stir in soft whipped cream and divide in 6 or more glasses. Allow to cool in the fridge for 3 hours.
After 2 hours start making the strawberry mousse: Soak gelatin powder in 1/5 cup of water, transfer in a small saucepan and stir on low heat until dissolved. Whizz strawberries with 100 g sugar. Add gelatin and whizz until smooth. Allow to cool.
Whizz eggs whites with remaining sugar until a nice meringue with stiff peaks is formed. In a second bowl whiz double cream with vanilla extract to a nice fluffy whipped cream. Reserve 1/2 cup of strawberry mixture and stir remaining quantity in whipped cream. Lastly fold in meringue. Chill.
After 3 hours add strawberry mix on top of chocolate mousse and allow to cool for 2 hours. With a spoon drizzle with reserved strawberry mixture and allow to cool completely before serving the next day. Serve with a whole strawberry on top.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μους σοκολάτα γάλακτος – φράουλας