Chocolate Espresso Mousse with Vanilla Macerated Strawberries

Mousse Ingredients

4 large egg yolks
8 ounces semi-sweet chocolate, chopped
2 cups whipping cream (35%)
3 tablespoons white sugar
1 teaspoon espresso, fine ground
2 tablespoons icing sugar
1 teaspoon vanilla (or 1 vanilla bean)

  • In a heavy bottom saucepot, combine 1 ¼ cups of whipping cream, 3 tablespoons of white sugar, and 1 teaspoon of espresso powder. Allow the cream to scald, but do not allow to boil. Once scalded, strain the mix through some cheesecloth into a new saucepot.
  • Prepare a double boiler on the stovetop. In a large bowl, melt chocolate. Once melted, add in egg yolks and cook over the double boiler for 3 mins, stirring continuously with a rubber spatula
  • Slowly temper in the cream mixture and stir continuously. Once all is added, strain the mixture through a sieve into another bowl and chill until cooled
  • In an electric mixer, combine ¾ cup of whipping cream with 2 tablespoons of icing sugar and 1 teaspoon vanilla, then whip until stiff peaks form.
  • Fold the cooled chocolate mix into the whipped cream with a spatula, then pour into serving dishes and chill in the refrigerator until set

 

Vanilla Macerated Strawberries Ingredients

8 medium strawberries, sliced
1 teaspoon vanilla extract

  • Slice the strawberries thinly, then place in a shallow frying pan. Cook slowly over low heat until the berries soften and the juice is released
  • Add one teaspoon vanilla extract and gently stir until mixed
  • Remove berries to cool in the refrigerator

Top the chilled mousse with the cooled berries, and serve cold. Holds up to 3 days in the fridge. Bon appetit!

Yield 20 ounces

 

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