Chocolate mousse, espresso sabayon with roasted strawberries

Chocolate mousse, espresso sabayon with roasted strawberries

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  • 6
  • Easy
  • 30 minutes, plus chilling time
  • 1 hour
  • Nederburg Winemaster's Reserve Special Late Harvest 2012
  • Buy Ingredients Here


  • 200 g good-quality dark chocolate
  • 3 free-range eggs, separated
  • 50 g brown sugar
  • 315 ml cream
  • For the espresso sabayon:
  • 4 free-range egg yolks
  • 50 g sugar
  • 125 ml espresso, cooled
  • For the slow-roasted strawberries:
  • 250 g strawberries, leaves removed but stalks intact
  • 125 g icing sugar
  • For the chocolate shards:
  • 100 g chocolate, melted

Cooking Instructions

Melt the chocolate in a heatproof bowl over a saucepan of warm water. Allow to cool. Whisk the egg whites until soft peaks form. Add the sugar and beat until stiff and glossy.

Beat the egg yolks and fold into the chocolate mixture. Add 4T cream to the egg-and-chocolate mixture.

Fold half the beaten egg white into the chocolate mixture. Whisk the remaining cream and fold into the chocolate mixture along with the remaining egg whites. Chill for 1-2 hours until set.

Serve spoonfuls of chocolate mousse on a platter, topped with strawberries, chocolate shavings and sabayon on the side.

To make the espresso sabayon, place the egg yolks and sugar in a double-boiler. Whisk using an electric beater until thick and fluffy, add the coffee and whisk until the mixture almost triples in volume. This should take about 10 minutes.

Chill for 15 minutes before serving. Whisk lightly before serving if the mixture separates.

To make the slow-roasted strawberries, preheat the oven to 160 °C. Dust with icing sugar. Roast for 1 hour.

To make the chocolate shavings, cut out 2 sheets of A4 baking paper. Spoon the melted chocolate over 1 sheet of paper. Cover with the remaining paper and use your hands to smooth the chocolate evenly. Do not allow it to ooze out of the paper.

Roll up and place it in the freezer to set. Allow to thaw a little, then pull the sheets of paper apart to create the chocolate shards.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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