Chocolate mousse with fresh berries

Chocolate mousse with fresh berries

By 12/04/2017

Easter is nearly here and we want lots and lots chocolate!

Inspired by "Giallo Zafferano" a popular Italian recipe website, I have made this rich chocolate mousse decorated with fresh cream and red fruit... so luscious!

I have used a small bowl to get a round shape but you can make this using an egg shaped plastic mold to make it perfectly in theme with Easter.

This is a very straighforward dessert, you just need to be careful when you remove it from the mold. After making it it needs to go in the freezer for at least 2 hours so it can solidify well; afterwards you need to dip it in a bowl filled with hot water to ease the mousse out of the mold.

I have found that it is nice served with some biscuits like shortbread or crushed amaretti as the mousse itself is quite rich.

You could also serve it without the fruit and with crushed amaretti cookies instead with a generous drop of Amaretto di Saronno liquor...for a touch of luxury!

I am having friends for lunch this Easter so I am planning a fresh spring menu for my guests. Looking forward to it!

  • Prep Time : 25 minutes
  • Cook Time : 10 minutes



Chop the chocolate into pieces

dark chocolate

Put the milk with the flour in a bowl and with a fork mix it well to remove any lumps. In a sauce pan add the cream and the mixture of milk and cream passed through a mesh strainer in order to remove any lumps. Bring to a boil over a gentle heat, add the butter, the sugar and the vanilla or orange essence.

making chocolate mousse

When it reaches the boil add the chocolate and let it melt for a couple of minutes whist stirring all the time. You should have a smooth and silky texture.

Pour it in a wet small bowl of the capacity of 1 Litre or 34 fl oz and level it well on top. Let it cool down then cover it with cling film and put it in the freezer for 2 or maximum 3 hours.

Chocolate mousse

Dip the mold in a bowl filled with hot water and leave it in for a couple of minutes (how long it depends which type of mold you are using and how thick it is).

Cover the mold with a round plate and turn it upside down. It might take a few attempts for the mousse to be released, if it does not come out, leave it in the bowl with the hot water for a little longer.

Whip the cream and with a piping bag decorate the cake. Decorate with the fruit as well. Store in the fridge in a food container for a maximum of 3 days.

This is not suitable for freezing.

Chocolate mousse with red berries

Chocolate mousse with red berries

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12 Responses to Chocolate mousse with fresh berries

  1. gloria

    ansoluteรฑy delicious dear Alida!! Happy Easter!!

  2. Angie@Angie's Recipes

    Such a lovely Easter dessert! Red berry and dark chocolate are really beautiful and perfect together, Alida.

    • Alida

      Yes I want to make this again with the leftover chocolate.

  3. elisabetta

    This would make a splendid centrepiece on the Easter dining table – I’m sure your guests will love it. Buona Pasqua x

    • Alida

      Grazie cara, I hope you had a good relaxing Easter break.

  4. GiGi Eats

    THAT looks sensational! YUMMM! ๐Ÿ™‚

    • Alida

      Thanks GiGi!

  5. Chiara

    vedo che i tuoi piccoli aiutanti si sono dati molto da fare, il risultato รจ bellissimo ! Buona Pasqua a te e alla tua famiglia cara Alida, un abbraccio !

    • Alida

      Si ai bambini piace cosi tanto cucinare!

  6. Alma@Vorrei

    Lovely recipe. I really wanted something light that was low cal & low fat. I cut strawberries, added blueberries and frozen summer fruits but would work with any berries.

    • Alida

      Sounds perfect Alma!

  7. Kate - Gluten Free Alchemist

    Always love a chocolate mousse, but I don’t think I have ever seen a recipe with flour in it!
    Berries always pair perfectly and it’s essential in my world to have a little extra cream! x

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