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Easy yet indulgently fluffy dark chocolate mousse, made luxuriously rich with fresh heavy cream and a touch of sea salt. Whipped up quickly with a handful of pantry staples but the addition of fresh strawberries and a dollop of cream is sure to make this delicious chocolate mousse loved by all tastebuds – and every bowl is sure to be scraped clean. Perfect for a mid-week indulgent treat or brought along to your next summer gathering for extra brownie-points.
What is Chocolate Mousse?
Chocolate mousse is a classic French dessert made from whipped cream, melted chocolate, and eggs. It has a light, airy texture and a rich, indulgent flavor. Chocolate mousse can be served on its own or as a component in other desserts, such as parfaits, cakes, or tarts.
Today, we’re going to make the most delicious and authentic French classic chocolate mousse with a twist – dark chocolate mousse with sea salt and fresh strawberries. This easy recipe is perfect for a special occasion, dinner party, or just a fancy dessert to impress your guests.
Ingredients for the dark chocolate mousse recipe with strawberries and cream.
First, let’s talk about the ingredients and why they’re essential to this recipe:
1. High quality bittersweet dark chocolate:
The star of the show, good quality bittersweet chocolate adds a rich and intense flavor to our mousse. Make sure to use chocolate with at least 70% cocoa content for the best results. If you prefer a sweeter taste, you can use milk chocolate or chocolate chips instead.
2. Heavy whipping cream:
This ingredient adds creaminess and helps create a smooth, velvety texture. You can substitute it with coconut cream for a dairy-free option.
3. Sea salt:
A pinch of salt enhances the chocolate flavor and balances the sweetness. You can also use kosher salt or flaky salt.
4. Fresh strawberries:
These add a burst of fruity freshness and a beautiful contrast to the rich chocolate mousse. You can also use fresh raspberries if you prefer.
5. Eggs.
Now, let’s discuss raw eggs, yolks and in the recipe. Some traditional mousse recipes use room temperature raw eggs to create a light and airy texture. However, consuming raw eggs can pose a risk of salmonella, especially for pregnant women. To avoid this, we’ll use pasteurized eggs or egg substitutes like aquafaba (the liquid from a can of chickpeas) in our recipe.
Mixing Tools
For mixing tools, you can use a whisk, electric mixer, or hand mixer. A whisk is perfect for smaller batches and gives you more control over the texture. An electric mixer or hand mixer makes the process faster and easier, especially when whipping cream or egg whites.
Basic Steps for an Easy, classic and fluffy chocolate mousse:
1. Place chocolate in a microwave-safe bowl and melt it in the microwave or over a pot of simmering water on medium heat. Once melted, remove from heat. Add the sea-salt and half the sugar and let it cool slightly.
2. Separate egg whites and yolks. With a bowl and hand mixer or in the bowl of a stand mixer, whip the heavy whipping cream on low speed. Increase to medium speed until soft peaks form.
3. Add the yolks one at a time to the melted chocolate.
4. Gently fold the whipped cream into the cooled chocolate and yolk mixture using a silicone spatula.
5. If using pasteurized eggs or egg substitutes, whip the egg whites with half the tablespoons of sugar or a few tablespoons of powdered sugar until they reach a stiff peak consistency. Fold the egg whites into the chocolate mixture, being careful not to deflate the mousse.
6. Add an optional pinch of salt and mix gently. Divide mousse into martini glasses or your preferred serving dishes and refrigerate for at least 2 hours or until set.
7. Before serving, top each glass with fresh strawberries and a sprinkle of sea salt. You can also garnish with chocolate shavings or a drizzle of chocolate ganache for an extra touch of elegance.
And there you have it, the most delicious and authentic French chocolate mousse with sea salt and fresh strawberries! Enjoy this decadent chocolate dessert and let me know in the comments how it turned out for you. Don’t forget to like, share, and subscribe for more delicious recipes and homemaking tips.
FAQ for serving and storing chocolate mousse:
1.Serving sizes: This recipe makes approximately 6 servings. You can adjust the ingredient quantities proportionally to make more or fewer servings.
2.Serving ideas: Serve the mousse in individual dessert cups, wine glasses, or small mason jars for an elegant presentation. You can also layer the mousse with crushed cookies or cake for a parfait-style dessert.
3.Preparation to serving timeline: Prepare the mousse at least 4 hours before serving to allow it to set in the refrigerator. For best results, make the mousse the day before and let it set overnight.
4.Storage: Store the mousse in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
5.Tips for making ahead: You can make the mousse up to 2 days ahead of time and store it in the refrigerator. Prepare the whipped cream and garnishes just before serving.
6.Tips for freezing: To freeze the mousse, transfer it to an airtight container and freeze for up to 1 month. Thaw in the refrigerator for several hours or overnight before serving. Note that the texture may be slightly less airy after freezing.
How to make Dark Chocolate Mousse Recipe with Sea Salt, Strawberries & Cream: A Luxurious Dessert for All Skill Levels
Tools Needed:
– Heatproof bowl
– Double boiler or microwave
– Hand mixer, Electric mixer or whisk
– Rubber spatula
– large mixing bowl
– medium mixing bowl
Ingredients & Quantities:
– 175g high-quality dark chocolate, chopped: Provides a rich, deep flavor and smooth texture.
– 3dl heavy cream: Adds creaminess and helps create a stable mousse.
– 3tbsp granulated sugar: Sweetens the mousse and helps stabilize the whipped cream.
– 4 large eggs, separated: Adds airiness and structure to the mousse.
– 1/2 tsp sea salt: Enhances the chocolate flavor and adds a subtle contrast.
– 50g Fresh strawberries, for garnish: Adds a burst of color and fruity flavor.
– 0.5dl Whipped cream, for serving: Complements the mousse with a light, creamy texture.
Tips & Techniques:
1.Separating eggs: To separate eggs, crack the egg over a bowl and gently transfer the yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl. Alternatively, use an egg separator or your clean hands to separate the yolk from the white.
2.Why use eggs in mousse: Eggs provide structure and airiness to the mousse. The egg yolks add richness, while the whipped egg whites create a light, fluffy texture.
3.Cream in mousse & substitutes: Heavy cream adds creaminess and helps stabilize the mousse. If you’re looking for a dairy-free alternative, try using coconut cream or a dairy-free whipped topping.
4.Tempering & melting chocolate: To temper chocolate, melt two-thirds of the chocolate over a double boiler or in the microwave, then remove from heat and stir in the remaining one-third until smooth. This ensures a glossy finish and smooth texture. For this recipe, simply melting the chocolate is sufficient.
5.Type of salt: Look for flaky sea salt, such as Maldon or fleur de sel, for the best flavor and texture.
6.Berry substitutes: If strawberries aren’t available, try using raspberries, blueberries, or blackberries for a similar fruity contrast.
7.Folding Ingredients:When folding ingredients, it’s essential to do so gently to maintain the air bubbles in the mousse, which create its light and airy texture. Use a silicone spatula or a wooden spoon and fold in a slow, circular motion, scraping the sides and bottom of the bowl.
8.Room temperature: For the best results, use room temperature ingredients, as this helps them combine more easily and creates a smoother mousse. Make sure to use appropriately sized bowls for each step: a large bowl for whipping the cream, a medium bowl for whipping the egg whites, and a small bowl for melting the chocolate.
Now, let’s make a luxurious dark chocolate mousse with sea salt, strawberries, and cream. This decadent dessert is perfect for all skill levels, and we’ll be providing variations for beginners, intermediates, and advanced cooks. So, let’s get started!
Ingredients:
Chocolate Mousse
- 4 Eggs, separated
- 175g Dark Chocolate, chopped and melted
- 3 dl Heavy Cream, whipped
- 3 tbsp Sugar
- 1/2 tsp Fine Sea Salt
Topping
- 50g Fresh Strawberries, sliced for garnish
- 25g Dark chocolate, shaved or finely chopped
- 0.5 dl Heavy Cream, whipped
Instructions:
1. Melt the chocolate in a heatproof bowl over a double boiler or in the microwave. Stir until smooth and set aside to cool slightly.
2. Whip the heavy cream until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks form.
3. Gently fold the melted chocolate into the whipped cream until well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful not to deflate the mousse.
5. Divide the mousse into individual serving dishes and refrigerate for at least 4 hours, or until set.
6. When ready to serve, sprinkle a pinch of sea salt over each mousse, top with fresh strawberries and a dollop of whipped cream.
Beginner Variation: If you’re new to cooking, you can simplify the recipe by using store-bought whipped cream instead of making your own. Simply fold the melted chocolate into the whipped cream and follow the rest of the instructions as written.
Intermediate Variation: For a more complex flavor, try adding a splash of your favorite liqueur, such as Grand Marnier or Chambord, to the melted chocolate before folding it into the whipped cream.
Advanced Variation: To create an even more indulgent dessert, make a strawberry coulis by blending fresh strawberries with a little sugar and lemon juice. Drizzle the coulis over the mousse before adding the sea salt, strawberries, and whipped cream.
More Tipsto create the best chocolate mousse recipe:
– Use high-quality chocolate for the best flavor and texture.
– Be gentle when folding the egg whites into the chocolate mixture to maintain the mousse’s airy texture.
– The mousse can be made a day in advance and stored in the refrigerator until ready to serve.
Looking for more delicious and tasty from scratch recipes?
Easy Sea-Salt Dark Chocolate Mousse with Fresh Strawberries and Cream
Easy yet Indulgently fluffy dark chocolate mousse, made luxuriously rich with fresh heavy cream and a touch of sea salt. Whipped up quickly with a handful of pantry staples but the addition of fresh strawberries and a dollop of cream is sure to make this chocolate mousse loved by all tastebuds – and every bowl is sure to be scraped clean. Perfect for a mid-week indulgent treat or brought along to your next summer gathering for extra brownie-points.
Print Recipe
Prep Time:20 minutes mins
Cook Time:2 hours hrs
Total Time:1 hour hr 10 minutes mins
Ingredients
Chocolate Mousse
- 4 Eggs,
- 175g Dark Chocolate,
- 3 dl Heavy Cream,
- 3 tbsp Sugar
- 1/2 tsp Fine Sea Salt
Topping
- 100g Fresh Strawberries,
- 25g Dark chocolate,
- 0.5 dl Heavy Cream,
Instructions
For the chocolate mousse: Separate the eggs carefully into separate bowls, ensuring no yolk mixes with the egg white.
Break up the chocolate and melt over a water bath by boiling a pot filled halfway with water and placing the chocolate in a heat safe plate or bowl over the top. Ensure the boiling water do not reach the plate as the chocolate will melt from the steam. Add the sea salt and of the sugar to the chocolate. Remove from the heat and stir to combine.
Whisk the egg whites in a clean bowl until they form stiff peaks. This will look like a /merengue that holds it’s shape. Stop whisking when the egg white foam forms peaks as over-whipped egg whites will result in a grainer mousse –
Whip the fresh heavy cream until thick.
Transfer the chocolate to a large bowl if melted on a plate to start mixing the mousse together.
Stir in one egg yolk at a time into the chocolate. The chocolate will start to thicken as you add them, but trust the process and keep stirring until all the yolks are mixed in.
Take care to fold the whipped cream into the chocolate.
Carefully fold the egg whites into the chocolate mousse. Continue folding, ensuring you reach down to the bottom until it’s all combined and no streaks of cream or egg-whites are visible.
Refrigerate the mousse for 2-3 hours if serving from the bowl, or pour the mousse into your favourite fancy glassware before placing them in the fridge to set.
Before serving, top the chocolate mousse with fresh strawberries and a dollop of cream. Add chocolate shavings by grating the remaining chocolate before serving. Enjoy.
Servings: 4 servings
Calories: 2400kcal
