Whipped Strawberry Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This is a light, deliciously fruity dessert. Make it with dark chocolate instead of milk if you prefer your puddings a little less sweet, or swap the strawberries for raspberries. Here it is served unadulterated, but you could use it to fill the Chocolate Roulade.


  • 175 g Caramelia chocolate (for stockists), broken into pieces
  • 110 g unsweetened strawberry or


Melt the Caramelia chocolate in a bowl over a bain-marie. Remove the bowl from the heat and set aside.

Place the fruit purée in a small heavy-based saucepan with the honey and heat gently until almost boiling. Slowly pour the hot fruit mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy. Add the cream to the fruity chocolate