5 oz dark chocolate
2 tbsp unsalted butter
1/2 cup water
2 tbsp sugar
Pinch of salt
4 egg yolks
1 cup heavy cream
Layered Chocolate & Strawberry Mousse
CHOCOLATE MOUSSE
STRAWBERRY MOUSSE
1 lb strawberries
1/2 cup sugar
1/4 cup water
1 tbsp lemon juice
Pinch of salt
2 sheets gelatin
1 cup heavy cream
Raspberries, mint, and freeze-dried strawberries (for garnish)
1/2 cup sugar
1/4 cup water
1 tbsp lemon juice
Pinch of salt
2 sheets gelatin
1 cup heavy cream
Raspberries, mint, and freeze-dried strawberries (for garnish)
METHOD
Melt chocolate and butter over a double boiler to form a smooth ganache.
Whisk sugar, egg yolks, water, and salt together. Cook over the double boiler to 150°F, until slightly thickened and foamy. Fold into ganache and cool to body temperature.
Whip cream to soft peaks and fold into chocolate mixture in thirds. Pour into serving bowls and chill at least 2 hours.
Bloom gelatin in cold water. Simmer strawberries with sugar, water, lemon juice, and salt for 10 minutes. Blend with gelatin and strain; cool slightly.
Whip cream to soft peaks and fold in strawberry mixture in thirds. Pour over set chocolate mousse and chill 2 hours or overnight. Garnish before serving.
Whisk sugar, egg yolks, water, and salt together. Cook over the double boiler to 150°F, until slightly thickened and foamy. Fold into ganache and cool to body temperature.
Whip cream to soft peaks and fold into chocolate mixture in thirds. Pour into serving bowls and chill at least 2 hours.
Bloom gelatin in cold water. Simmer strawberries with sugar, water, lemon juice, and salt for 10 minutes. Blend with gelatin and strain; cool slightly.
Whip cream to soft peaks and fold in strawberry mixture in thirds. Pour over set chocolate mousse and chill 2 hours or overnight. Garnish before serving.