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Strawberry & mint chocolate mousse
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By Chetna Makan
275g strawberries, finely chopped
40g caster sugar, plus 1 tbsp
2 sprigs mint, leaves only, finely chopped, plus extra leaves to serve (optional)
180g dark chocolate (70% cocoa), roughly chopped
20g unsalted butter
3 large British Blacktail Free Range Eggs, separated
1. Put the strawberries in a bowl with 1 tbsp sugar and the chopped mint; stir together, then set aside to macerate. Meanwhile, put the chocolate, butter and 100ml water in a heatproof bowl. Set over a pan of simmering water until the chocolate melts, then stir together, remove from the heat and set aside to cool slightly. After a minute or two, add the egg yolks and, using a balloon whisk, beat well until creamy and smooth.
2. In another bowl, use electric beaters to whisk the egg whites to soft peaks. Add the sugar, then whisk again until the mixture is shiny and fluffy. Add a small amount of the egg whites to the chocolate mixture and stir it in. Carefully fold in the remaining egg whites.
3. Divide most of the macerated strawberries between 6 glasses or bowls (reserving some for decorating). Spoon the mousse on top of the strawberry mixture, then cover and chill for at least 2 hours or overnight, until set. Scatter over the remaining strawberries and enjoy chilled, topped with extra mint leaves if liked.
Did you know? strawberries are a source of fibre and just seven of them (80g) provide the recommended daily amount of vitamin c, which contributes to the normal function of the immune system.
Typical values per serving:
This recipe was first published in Tue Jun 01 15:26:17 BST 2021.