Chocolate and strawberry mousse with chantilly

Ingredients

• 50 grams (1/4 cup) granulated sugar
• 3 eggs
• 100 grams (6 3/4 ounces) dark chocolate
• 1 tablespoon margarine
• 125 grams (4 1/2 ounces) strawberries
• 200 grams (7 ounces) condensed milk
• 4 tablespoons milk
• 2 unflavored gelatin sheets
• 1 teaspoon sugar to beat the cream
• 100 ml (1/4 pint (118 ml)) heavy whipping cream
• 300 ml (2/3 pint (315 ml)) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla powder

Instructions

1. 1

   For the chocolate mousse: Place the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and mix with a fork until a creamy mixture; set aside.

2. 2

   Separate the yolks from the whites. Whip the egg whites until stiff peaks form and store in the fridge.

3. 3

   In an electric mixer beat on medium speed the egg yolks with the sugar until obtain a creamy mixture. Then, add the chocolate, without stop beating. Finally, add the beaten egg whites and fold gently with a spatula.

4. 4

   Place the mousse in the bottom of individual bowls and refrigerate.

5. 5

   For the strawberry mousse: Wash, remove the strawberries stem and cut into pieces. Place in a blender and blend on high until smooth.

6. 6

   Place the gelatin sheets in cold water about 5 minutes. Drain the sheets and place them in a bowl with 4 tablespoons milk. Melt for 1 minute in the microwave. Remove from microwave and dissolve the gelatin sheets with a spoon.

7. 7

   In a large bowl, whisk the strawberries puree, the condensed milk and the dissolved gelatin.

8. 8

   Store the whipping cream in the fridge about 20 minutes. Whip the cream in a electric mixer until stiff peaks form (don’t overbeat the cream). Add the whipped cream to the strawberries mixture and fold gently with a spatula.

9. 9

   Pour small portions over the chocolate mousse and set aside.

10. 10

    For the chantilly: In an electric mixer beat the cream together with the powdered sugar and the vanilla until stiff peaks form (don’t overbeat the cream).

11. 11

    Garnish the bowls with chantilly and refrigerate until set.

12. 12

    Remove from fridge, sprinkle with grated chocolate and serve.