How I wish the strawberry season stretched to the whole year… Even though I’m happy to see cherries, apricots or peaches appear on my market, I am unable to ignore strawberries, which now, in their later varieties, have a much more complex and interesting taste. Last weekend I ended up once more making my staple yogurt and fruit mousse. At the same time the chocolate craving wouldn’t leave me, so I decided to cover each portion with a thin layer of dark chocolate ganache instead of the initially planned strawberry coulis. “Sensational” is the only word I find to describe it.
If you like this recipe, you might also like this coconut and strawberry combination:
TIPS: The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard as a standard jelly).
If you prefer a sweeter ganache, you can add sugar. I never do because even bitter chocolate is sweet enough for me (of course the instant coffee can be replaced with several teaspoons of strong espresso or skipped; I practically always add a pinch of coffee to my chocolate desserts because it enhances the bitter chocolate flavours). The chocolate ganache can be prepared with milk chocolate too.
The mousses keep well in the fridge for several days (up to five days if the fruits are fresh). If you want to serve them for a dinner, you can prepare the mousses a day before and cover with ganache just before the guests arrive. They will be ready after 30 minutes in the fridge.
Preparation: 10 minutes+ 2 – 3 hours in the fridge
Ingredients (serves 4):
250 g (about 1 cup) unsweetened natural yogurt (you can use also Greek yogurt, which will make this mousse creamier)
300 g (about 11oz) strawberries (hulled)
4 tablespoons confectioner’s sugar or sweetener (or no sugar if you prefer your mousse to be very tangy)
the amount of gelatin necessary to set 500 ml liquid, see TIPS above (you can use leaves too)
70 g (about 2.5 oz) good quality chocolate (I have used 72% cocoa chocolate), roughly chopped
70 ml (about 2.4 fl oz) natural liquid cream, min. 25% fat (do not use crème fraîche or any thickened cream)
(1/2 teaspoon instant coffee or several teaspoons of strong espresso)
some strawberries for the decoration
Mix the strawberries in a food processor or a blender. Add the sugar and the yogurt (remove the liquid floating on the surface). Mix once more.
Taste and add more sugar if needed.
Dissolve the gelatin in 4 tablespoons warm water (if using leaves, soften them in cold water, squeeze and dissolve also in 4 tablespoons warm water).
In a food processor mix well the dissolved gelatin with the strawberry mixture.
Divide the mousse into serving dishes.
Put the mousse into the fridge for 2 -3 hours until it sets.
When the mousses are well set, prepare the chocolate ganache.
Bring the cream to a boil. Put aside.
Throw the chopped chocolate and the instant coffee into the pan and, quickly stirring, dissolve in the hot cream (do not boil the mixture of chocolate and cream!).
Distribute the warm (not hot) chocolate ganache equally among the mousse portions and refrigerate for at least 30 minutes more.
Serve very cold.