A very chocolaty dessert, with wonderful aromatic strawberries, cool and so light that you can eat it all in one sitting!

Now that strawberries are in season, you should make this dreamy dessert without further ado.

Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes. Don’t forget to turn on the subtitles!

Ingredients

For a 20×20 cm square tin to cut rectangular pieces or a 20 cm diameter round mould for triangular pieces.

For the base

• 2 eggs
• 50 g sugar (4 tbsp)
• 1 vanilla
• 20 g lukewarm milk
• 50 g flour for cakes (1/3 cup)
• 20 g cocoa powder (3 tbsp)
• 20 g butter

For the strawberry syrup

• 30 g water (2 tbsp)
• 20 g strawberry jam (1 tbsp)
• 5 ml lemon juice (1 teaspoon)

For the chocolate mousse

• 2 yolks
• 25 g sugar (2 tbsp)
• 1 vanilla
• 120 g milk (1/2 cup)
• 3 g gelatine powder (1 teaspoon)
• 30 g water (2 tbsp)
• 160 g couverture chocolate
• 200 g heavy cream
• 150 g cream cheese

Also

• Strawberries
• 1 sachet of strawberry jelly
• White chocolate drops for decoration, optional

Preparation

For the base

Using an egg beater, mix the eggs, sugar and vanilla. Beat the mixture in an electric mixer until white and fluffy. Add the lukewarm milk and stir.

Sift the flour and cocoa powder into the mixture and mix with a spatula until incorporated. Add the melted butter.

Cover the cup with parchment paper and pour the mixture. Bake in a preheated oven at 165C for 13-15 minutes. Allow to cool.

For the strawberry syrup

Once the cake has cooled, remove it from the tin and remove the parchment paper. Put it back in the tin.

Mix the water with the jam and lemon juice. Brush it on the cake and let it absorb.

For the chocolate mousse

Let’s prepare a Crème Anglaise. In a saucepan and off the heat, whisk the egg yolks with the sugar and vanilla.

Add the milk and place the pot on the stove. Stir over medium heat and lower the heat just before it reaches a boil. Melt the gelatin in the water, add it to the mixture and stir.

Add the chocolate and stir until it melts. Let the mixture reach room temperature.

Whip the cream with the cream cheese until it becomes like whipped cream. Pour in the chocolate mixture and stir.

Pour the mixture into the tin and place it in the freezer for 1 hour.

Final stage

Cut the strawberries into slices. Once the time is up, take the dessert out of the freezer. Using a knife, mark the surface into the pieces that you will cut later.  This helps you place the strawberries evenly. This is, of course, an optional step. You can cover the surface with strawberries, in whatever way you prefer.

Prepare the jelly according to the instructions on the package and pour it on top. Leave it in the fridge until the jelly has set and cut it into pieces.

Enjoy!

Nanà…