This Double Choco Strawberry Mousse pairs two kinds of chocolate, semi-sweet and dark, with whipped cream and crushed fresh strawberries. Created by Chef D Prakash Kumar of the Woodrose Club by Brigade Group, it is set in individual glasses and served chilled, so it can be made ahead and finished with chocolate shavings just before serving.
Recipe by: Chef D Prakash Kumar, Executive Chef, Woodrose Club by Brigade Group
Ingredients for Double Choco Strawberry Mousse
- Semi-Sweet Chocolate – 120gms
- Dark Chocolate – 60gms
- Egg Yolks – 2
- Strawberry’s – 100gms
- Sugar – 75gms
- Fresh Cream – 350ml
How to Make Double Choco Strawberry Mousse
- In a microwave safe bowl, melt the semi-sweet and dark chocolate together twice with a 10 seconds interval.
- In a small saucepan whisk egg yolk, 40g sugar and 100 ml cream.
- Cook over medium heat until the mixture sticks to the spatula.
- Add the melted chocolate and mix well and refrigerate for about 25 minutes.
- Whip the remaining cream and sugar until it forms stiff peaks.
- Fold in the cream with the chocolate and egg mixture and crushed strawberries.
- Divide equally in glasses and refrigerate for 20 mins.
- Garnish with chocolate shavings and cut strawberries.
- Serve it cold.
The Daily Brunch editorial team, led by co-founder Anju Anna Alex, has written about luxury hotels, restaurants, chefs and travel across India and beyond since 2016, with stories told through the people behind them.
