Recipe Inspiration | Chocolate Mousse with Strawberries and Cream

Chocolate Mousse with Strawberries and Cream

Prep time: 20 Min | Prep time: 10

Ingredients

600g dark chocolate callets

1 teaspoon instant coffee powder

6 eggs, at room temperature

110g caster sugar

20g Dutch-processed cocoa powder, sifted

800ml Dairy Farmers Thickened Cream, whipped to soft peaks

shaved chocolate, for garnish

fanned strawberries, for garnish

whipped Dairy Farmers Thickened Cream, for garnish

Method

  1. Melt the chocolate and coffee powder over a bain marie. Remove from heat and set aside.
  2. Beat eggs and sugar in a large bowl until mixture forms a ribbon. Fold in cocoa powder and slightly cooled chocolate until combined.
  3. Use a large metal spoon to fold the cream into the chocolate mixture, keeping the mixture as light as possible. Spoon into 10 serving glasses and chill for at least 1 hour.
  4. Remove from fridge 15 minutes before serving. Pipe whipped cream on top of each mousse and garnish with shaved chocolate and strawberries.

Related products

Dairy Farmers Thickened Cream – 10L

Want to make a mousse, pasta, or even butter chicken? Just reach for your trusted Dairy Farmer's Thickened Cream. This item can be whipped, cooked, and easily poured over desserts. Now available in a 10L bag!

Dairy Farmers Thickened Cream – 2L

As the name suggests, Dairy Farmers Thickened Cream is thicker in texture than pure cream and holds its shape well after beating.
The perfect cream to use in desserts such as trifles, as topping on a cake or pavlova; or just whipped and dolloped on pies or a hot fruit crumble.

Dairy Farmers Thickened Cream – 300ml

Want to make a mousse, pasta, or even butter chicken? Just reach for your trusted bottle of Dairy Farmer's Thickened Cream. This item can be whipped, cooked, and easily poured over desserts.

Dairy Farmers Thickened Cream – 5L

As the name suggests, Dairy Farmers Thickened Cream is thicker in texture than pure cream and holds its shape well after beating.
The perfect cream to use in desserts such as trifles, as topping on a cake or pavlova; or just whipped and dolloped on pies or a hot fruit crumble.