How to make Chocolate Strawberry Mousse - 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
You can also find more Desserts recipes like Upside Down Pear Brownies, Date And Coconut Fingers, Strawberry Oats Cake, Super Mithai Sundae.
Chocolate Strawberry Mousse Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 3.30-4 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Strawberry Mousse Recipe
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
Method
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
