Chocolate Strawberry Mousse Recipe - A delightful combination of strawberry and chocolate with the goodness of custard.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chocolate sauce(चॉकलेट सौस), Strawberry crush(स्ट्रॉबेरी क्रश)

Cuisine : French

Course : Desserts

Chocolate Strawberry Mousse

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Chocolate Strawberry Mousse Recipe - how to make Chocolate Strawberry Mousse


Prep Time : 11-15 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Medium


  • Chocolate sauce 1/2 cup

  • Strawberry crush 1/2 cup

  • Eggs 4

  • Milk 400 millilitres

  • Sugar 1/4 cup

  • Gelatin 2 tablespoons

  • Whipped cream 1 1/2 cups


Step 1

Put the chocolate sauce in a squeezy bottle and squeeze out thin lines on the inside of individual stemmed glasses. Refrigerate the glasses. Separate egg whites and yolks. In a bowl whisk together egg yolks, milk and sugar. Cook the mixture on a double boiler for eight to ten minutes or until the mixture thickens to custard consistency.

Step 2

Remove from heat and allow the mixture to cool down. Add one third cup of water to the gelatin and melt on a double boiler, stirring till smooth. Add this to the custard mixture along with strawberry crush. Fold in whipped cream and mix with a light hand.

Step 3

Pour this mixture into the stemmed glasses and refrigerate for two to three hours. Serve chilled garnished with remaining chocolate sauce.

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