Chocolate mousse and strawberries

30 min


30 persons




0 / 5 (0 votes)


Chocolate mousse and strawberries served in bowls


  • For the mousse
  • 100 g good-quality dark cooking chocolate
  • 3 tbsp Borges Natura hazelnut drink
  • 20 ml Borges extra-virgin olive oil
  • 2 eggs
  • 50 g icing sugar
  • 1 tsp cocoa powder
  • A handful of chopped walnuts, almonds and hazelnuts
  • For the strawberry marinade
  • 12 medium strawberries
  • 2 tbsp Borges balsamic vinegar
  • 1 tbsp sugar
  • Mint leaves

Step by step

  1. Step 1

    The perfect Valentine’s Day recipe!

  2. Step 2

    Wash and hull the strawberries. Cut into thin slices and put in a bowl with the finely chopped mint, balsamic vinegar and sugar. Leave to marinate in the fridge for at least an hour; for a really intense flavour, leave overnight.

    Break the chocolate into the hazelnut drink and melt in the microwave or bain-marie. When it has completely melted, stir in the extra-virgin olive oil.

    Mix the egg yolks and sugar in a bowl to make a smooth paste. Stir in the melted chocolate and cocoa powder.

    Beat the eggs whites to stiff peaks and fold into the chocolate mixture.

    Serve in glass bowls with a spoonful of strawberries on top. Top off with a sprinkling of chopped nuts.

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