Go Back
+ servings

Chocolate Mousse with Strawberry Carrots

Satisfy your sweet tooth with creamy chocolate mousse topped with chocolate cookie "dirt" and strawberry "carrots!"
5 from 1 vote
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • Candy thermometer

Ingredients  

For the mousse:

  • 1/2 cup chilled heavy cream, divided
  • 4 large egg yolks
  • 1/4 cup room temperature espresso or strong coffee
  • 3 Tablespoons sugar, divided
  • 1/8 teaspoon Kosher salt
  • 6 ounces semisweet chocolate, chopped
  • 2 large egg whites

For the strawberry “carrots”:

  • Strawberries
  • Orange candy melts
  • Chocolate cookies or wafers, crushed

Instructions 

Make the mousse:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer the whipped cream to a bowl, cover it with plastic wrap and refrigerate it.
  • In a large metal bowl, combine the egg yolks, espresso, 2 tablespoons sugar and salt. Place the bowl over a saucepan of simmering water (don’t allow the bottom of the bowl to touch the water). Cook the mixture, whisking constantly, until it lightens in color, doubles in volume and reaches 160°F on the candy thermometer, about 1 minute.
  • Remove the bowl from the pan and whisk in the chopped chocolate until the mixture is smooth. Let the mixture stand, whisking occasionally, until it is room temperature.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they are foamy. With the mixer running, gradually pour in the remaining 1 tablespoon of sugar and continue beating until stiff peaks form.
  • Fold the egg white mixture into the chocolate mixture in two additions, then fold in the prepared whipped cream just until combined. (Do not overmix or the mousse won’t be light.)
  • Transfer the mousse to a large serving container or several smaller serving containers then cover it with plastic wrap and refrigerate it for at least 2 hours and up to overnight.

Make the strawberry “carrots”:

  • Wash and thoroughly dry the strawberries. Line a baking sheet with wax paper or a Silpat.
  • Melt the candy melts according to package instructions. Dip the strawberries in the candy melts so they are thoroughly coated then place them on the baking sheet to cool until the candy melts is fully hardened.
  • When ready to serve, top the mousse with the crushed chocolate cookies (the “dirt”) then insert the strawberry “carrots” into the mousse so that only a portion of them show atop the surface. Serve immediately.

Notes

  • To crush the chocolate cookies, place them in a resealable plastic bag and gently crush them with a rolling pin until they resemble coarse sand or breadcrumbs. Alternatively, pulse the cookies in a food processor.
  • If you don’t own a stand mixer you can use a hand mixer when it’s called for. It just may take longer than the stated recipe times, since a hand mixer’s less powerful. 
  • You’ll want to make sure the bowl and whisk are completely clean before whipping the egg whites. If they’re dirty, the whites won’t whip properly.
  • You can gently coat the dipped strawberries in orange sanding sugar for added shine.
  • Make-Ahead: The mousse, crushed cookies and strawberry "carrots" can all be prepared a day in advance and then assembled when you are ready to serve the dessert. Store the mousse and the strawberry "carrots" in the refrigerator overnight.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!
  •