Chocolate Mousse
- In a large bowl, whisk together the egg and sugar.
- In a pot, bring the 35% cream to a boil. Pour over the egg mixture while whisking constantly. Add the chocolate. Let sit for 5 minutes. Whisk until smooth. Cover and refrigerate for 4 hours or until the cream has chilled completely.
Cocoa Crumble
- Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine all of the ingredients until just moistened. Press the mixture together with your hands, letting it fall in pieces of varying sizes onto the baking sheet.
- Bake for 10 minutes, stirring halfway through, or until cooked. Let cool completely. Set aside.
Assembly
- Whisk the chilled chocolate mixture with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a large star tip. Divide among six small bowls or four ramekins. Refrigerate for 30 minutes or until ready to serve.
- When ready to serve, garnish the chocolate mousse with the sliced strawberries and cocoa crumble.
Chef’s tip
The 70% dark chocolate is essential to this recipe in order to obtain a mousse that is not too sweet and the perfect rich and creamy texture. The four-hour rest time is also crucial to allow the chocolate and cream enough time to solidify and chill, guaranteeing a light and airy mousse.