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Chocolate Mousse

Chocolate Mousse

Delicious chocolate mousse recipe with strawberries, topped with Italian cantucci biscuits

12 March, 2013
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Dietary Consideration

serves for


total time

3 HR 40 MIN


Milk Chocolate
300 g
Espresso Coffee
1 cup, strong, small
2 cl
5 each
Vanilla Extract
3 tbsp, sugar
125 g, chilled
50 g
300 g
8 each, Italian almond biscuits


  • Wash, dry and halve the strawberries.
  • Put a few strawberries into glass cups.
  • Roughly chop the chocolate couverture and melt in a bain-marie with the cognac and espresso.
  • Remove from the heat.
  • Separate the eggs.
  • Beat the egg yolks with the vanilla sugar until thick and foamy and the sugar has dissolved.
  • Whip the well chilled cream until stiff.
  • Beat the egg whites with the sugar until they form stiff peaks.
  • Add the egg yolk mixture to the chocolate and stir in with a whisk.
  • Place the whipped cream on top of the chocolate mixture and stir in quickly with the whisk before the mixture sets.
  • Carefully fold in the beaten egg whites.
  • Put the mousse into the glass cups, add a few strawberry halves and chill in the refrigerator for at least 3 hours.
  • Serve garnished with cantucci.

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