Valentine’s Day Dessert – Chocolate and Black Cherry Balsamic Mousse

If you are looking for a dessert that will make your Valentine’s Day dinner – or any special dinner – just a little bit extra but you don’t want to spend all day just on the last course may I suggest a decadent chocolate mousse recipe? It is a perfect Valentine’s Day dessert or for that matter, it’s a perfect celebration dessert for any occasion. I am happy to revisit this recipe in time for this year’s celebrations. We all need something a little sweet I believe and chocolate mousse is just enough special.

This is from a while ago in my blogging so the photos aren’t fantastic and I apologize for that. I didn’t have the ingredients on hand to remake but thought I would reshare anyway. Please forgive the bad photos. The recipe is rock solid.

Making a chocolate mousse recipe is easy, there are just a number of steps that you need to follow in a certain order. None of them are complicated or difficult but they need to be executed well for the mousse to be light and airy. I adapted this recipe slightly from a cookbook I use really quite often, (affiliate link) Fundamental Techniques of Classic Cuisine from The French Culinary Institute. It’s a huge book and it’s out of print but you can find used copies. It’s not cheap used, it was even more expensive new but I am happy to have it in my cookbook library. I use it quite regularly.

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Chocolate Mousse Recipe with Strawberries 

Serves 4 

3 oz of semisweet chocolate
1 2/3 cups of heavy cream
3 large egg whites
1 oz of sugar
1 tsp vanilla
pinch of salt
5 oz of black cherry balsamic vinegar (if desired)

• Place the semisweet chocolate in a double boiler and let it melt while stirring constantly. Turn off the heat and let it rest.

• If you are going to use the vinegar: Place 4oz of the vinegar in a pot and reduce it by about a third. 
• Remove from the heat

• Whip the cream to soft peaks and set aside on an ice bath.
• Beat the egg whites to stiff peaks while slowly adding the sugar, pinch of salt and vanilla. Whip until they reach stiff peaks.
• Divide the egg whites in half.
• Into half of the egg whites add the melted chocolate. Fold them until the chocolate is incorporated.
• Add half of the whipped cream. Fold until incorporated. Put into the refrigerator until you are ready to use it.

• Take the second half of the whipped egg whites and add the reduced balsamic vinegar.
• Fold it in until incorporated. Add the remaining 1 oz of vinegar. Fold it in.
• Add the remaining whipped cream and you got it – fold it in. It is important with a mousse to fold carefully so you keep all of the air you whipped into the whites and cream so the mousse remains light and fluffy.

• I took the two different flavors of mousse and layered them in my red wine goblets. Refrigerate any leftovers

• When I was ready to serve I added the sweet, chopped strawberries and the chocolate covered berries on top.

How Was the Chocolate Mousse Recipe with Strawberries?

It was delicious. The chocolate mousse was rich and the Black Cherry Balsamic mousse was tart and a perfect counterpoint to the rich chocolate. The strawberries added a layer of sweetness that accented both flavors perfectly. All of the flavors came together perfectly for a Valentine’s Day Dessert or any other special occasion for that matter.

Don’t be scared off by using the vinegar in a recipe like this. It really can add some interesting flavors to a dessert. Or a breakfast pastry . It also makes a delicious salad dressing or a tasty addition to a marinade for beef or venison.

This dessert would be a delightful end to your Valentine’s Day dinner or any romantic meal. Chocolate is my husband’s favorite flavor. We are coming up on our 40ieth anniversary in about a month – maybe I’ll make this for him again. I know he loves it!

Chocolate Mousse/Black Cherry Vinegar Mousse Alternative

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A light, airy chocolate mousse with fresh strawberries topped with a chocolate covered strawberry

• Author: Adapted from Fundamental Techniques of Classic Cuisine from the French Culinary Institute
• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 1x
• Category: Dessert
• Method: stove top
• Cuisine: French and American

Ingredients

Scale 1x2x3x

For the Mousse:

• 3 oz of semisweet chocolate
• 1 2/3 cups of heavy cream
• 3 large egg whites
• 1 oz of sugar
• 1 tsp vanilla
• pinch of salt
• 5 oz of black cherry balsamic vinegar (if desired)

For the Chocolate Covered Strawberries:

• 4 large organic strawberries
• 2 oz semi sweet chocolate
• 1 tsp unsalted butter

For the Strawberries

• 2 cups organic strawberries, cut into small pieces
• 3 TBS sugar
• 1 oz black cherry balsamic vinegar if desired. Or use regular balsamic vinegar

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Instructions

Make the Chocolate Covered Strawberries:

• Melt the chocolate and butter in a double boiler
• Dip the strawberries in to coat about halfway up, all around.
• Set to harden on parchment or wax paper

Cut Up the Strawberries and Chill

• stem the strawberries and cut into small pieces and put in a bowl
• Add the sugar and vinegar then gently stir.
• Set aside in the refrigerator until needed

Make the Mousse:

• Place the bittersweet chocolate in a double boiler and let it melt while stirring constantly. Turn off the heat and let it rest.
• If you are going to use the vinegar to flavor the mouse then place 4oz of the vinegar in a pot and reduce it by about a third. Remove it from the heat.
• Whip the cream to soft peaks and set aside on an ice bath.
• Whip the egg whites to sift peaks while slowly adding the sugar, pinch of salt and vanilla. Whip until they reach stiff peaks.
• Divide the egg whites in half.
• Into half of the egg whites add the melted chocolate. Fold them until the chocolate is incorporated. Add half of the whipped cream. Fold until incorporated. Put into the refrigerator until you are ready to use it.
• Take the second half of the whipped egg whites and add the reduced balsamic vinegar. Fold it in until incorporated.
• Add the remaining 1 oz of vinegar. Fold it in.
• Add the remaining whipped cream and you got it – fold it in. It is important with a mousse to fold carefully so you keep all of the air you whipped into the whites and cream so the mousse remains light and fluffy.

To Serve:

• Layer about 1/4 cup of each mousse (or 1/2 cup of chocolate if you did not do the balsamic vinegar variation) into a serving glass or dish. Add some of the cut strawberries and top with one of the chocolate covered strawberries

Notes

Prep time includes chill time for the mousse, chocolate covered strawberries and cut strawberries

Keywords: chocolate mousse, strawberries, chocolate covered strawberries