Double Choco Strawberry Mousse

By Chef D Prakash Kumar, Executive Chef, Woodrose Club by Brigade Group

Semi-Sweet Chocolate 120gms
Dark Chocolate 60gms
Egg Yolks 2
Strawberry’s 100gms
Sugar 75gms
Fresh Cream 350ml



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.