Double Mousse with Strawberries

Recipe: Double Mousse with Strawberries


  • 10-15 Fresh Strawberries, sliced
  • 5 Tbs hot water
  • 2 Tbs cocoa powder
  • 7 oz bittersweet chocolate, chopped fine
  • 3 cups of heavy cream- divided
  • 1 Tbs sugar
  • 1/8 tsp table salt
  • ¾ tsp gelatin
  • 1 Tbs tap water
  • 6 oz white chocolate, chopped finely
  • Shaved chocolate for a garnish
  • 9 small glasses or 6 small ramekins


Wash, dry and slice the strawberries and fill the serving glasses or bowls no more than ¼ high so the sliced strawberries will be the bottom layer.

To make the chocolate mousse: In a small bowl combine 5Tbs of hot water and 2 Tbs of cocoa and whisk together until combined and set aside. Next, in a double boiler melt 7 oz of finely chopped bittersweet chocolate. Don’t allow the chocolate to burn, as soon as it is melted remove from the double boiler and set aside. Pour the hot water/cocoa mixture onto the melted chocolate and whisk until combined well and set aside. In a stand mixer combine 1 ½ cups heavy cream and 1 Tbs sugar and whisk until thick and soft peaks form. Fold 1/3 of the whipped cream into the melted chocolate to lighten it and the fold in the remaining whipped cream using a rubber spatula until no white streaks remain. Fill the glasses or bowls ¾ of the way high and place in the refrigerator to set while the white chocolate mousse is being prepared.

To make the white chocolate mousse: Place 6 oz of finely chopped white chocolate in a medium bowl and set aside. In a small bowl combine the gelatin and 1 Tbs of tap water. Whisk to dissolve the gelatin and set aside to thicken. In a small saucepan just bring 1/2 cup of heavy cream to a simmer. Once the cream is simmering add it to the gelatin mixture and whisk to incorporate. Once incorporated with the gelatin pour the gelatin/cream mixture over the white chocolate. Allow the hot cream to melt the white chocolate by leaving it sit for 30 seconds before whisking to incorporate. Whisk until the white chocolate is fully melted and incorporated with the cream mixture and set aside. In a cleaned stand mixer add the remaining 1 cup of heavy cream and whip using the whisk attachment until thick and soft peaks form on the whisk. Whisk 1/3 of the whipped cream in the white chocolate mixture and then using a rubber spatula fold the remaining cream into the white chocolate mixture. Fill the glasses or bowls just below the rim with the white chocolate mousse and refrigerate for at least 2 ½ hours.

Serve with shaved chocolate

Meal type: dessert

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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