Welcome to my epic cullinary journey to becoming a pastry chef. I’ve always had a thing for desserts and try to follow the rule of “life is short so eat dessert first”. I like to adapt that a little and instead follow “life is short so eat dessert all the time”.
This is one of the desserts I made when it was still summer in the Southern Hemisphere and strawberries were in season. It’s a rich and creamy chocolate mousse which is set in a chocolate teardrop (dead easy to make, tutorial post to follow) and garnished with fresh strawberries and a strawberry lemon sorbet.
Lindt Chocolate Mousse (serves 8 – 10)
- 300g 70% Lindt dark chocolate or bittersweet chocolate (for a less intense mousse), chopped
- 15g butter
- 30ml hot water
- 475ml heavy cream
- 4 egg yolks
- 50g sugar
- Melt the chocolate and butter in a double bath while stirring constantly.
- Add the hot water and stir to form a smooth paste. Set aside.
- An a separate bowl, whip the cream until just barely firm. Set it aside in the refigerator.
- In a separate bowl whip the egg jolks and sugar until light and foamy.
- Add the chocolate mixture to the egg yolks and stir until combined.
- Caregully fold in the whipped cream taking care to use the least amount of stirs as possible and protecting the air bubbles of the cream.
- Pour into a bowl (chcolate tear drop) or individual serving cups, cover with plastic wrap and refrigerate for a minimum of 6 hours or overnight.