Fluffy Chocolate Mousse with Fresh Strawberries
Prep time: 
Total time: 
Serves: 12
This recipe is
  • 10g (or 4¼ teaspoons) powdered gelatin*
  • 50g (or 3 tablespoons + 1 teaspoon) warm water
  • 210ml (or ¾ cup + 2 tablespoons) milk
  • 105g (or 3½ ounces) semi-sweet chocolate
  • 105g (or 3½ ounces) milk chocolate
  • 20g (or 2 tablespoons + 2 teaspoons) Dutch processed cocoa powder
  • 210g (or 7 ounces) homemade pastry cream
  • 500ml (or 2 cups + 4 teaspoons) whipping cream
  • 100g (or ½ cup) granulated sugar
  • 1000g (or 2 pounds) fresh strawberries
  1. Sprinkle the powdered gelatin in a shallow dish and pour the water on top of it. Stir with a teaspoon to break up any gelatin lumps and leave to let the gelatin bloom for about ten minutes. If you're using sheet gelatin, submerge in cold water and leave to soften for ten minutes.
  2. In the meantime, gently heat the milk in a small saucepan to around 60°C (140°F). Once the gelatin has bloomed, add the gelatin mixture to the milk and stir to completely dissolve it. Let the milk mixture cool to room temperature. If you're using sheet gelatin, squeeze out the excess water once the gelatin has softened and add it to the milk. Stir to dissolve and proceed with the rest of the recipe.
  3. Gently let the two types of chocolate melt together in the bowl of a double boiler. Check out my tips on faking a double boiler under 'Basics and Tips'.
  4. In a large bowl, mix together the milk, pastry cream and cocoa. Add the chocolate mixture to the bowl and mix until the mixture has cooled down to room temperature. In another bowl, whip up the cream with the sugar until it holds soft peaks. Mix the whipped cream into the chocolate mixture and keep mixing until the mixture is cool and has become light and fluffy.
  5. Plop the mousse mixture in a nice serving dish and smooth out the top with a spatula. Wrap tightly with plastic wrap and leave to set in the fridge for at least two hours.
  6. Once the mousse has set, wash, dry and hull the strawberries and pile them on top of the mousse.
If you don't have powdered gelatin, substitute for any kind of gelatin you want, using enough gelatin to set 400ml of liquid.
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/07/09/chocolate-mousse/