Add half of the whipping cream and the chocolate in a heat-safe bowl. Microwave for 1 minute, stir, then microwave for another minute. Stir well and continue until the mixture is smooth.
Chill in the fridge for about an hour, then remove and use a hand mixer to beat the mousse to incorporate air.
Add the remaining whipping cream, vanilla, coffee (if using), and sea salt to a large bowl (separate from the chocolate mixture). Use a hand or stand mixer on high-speed, beating until the whipping cream forms stiff peaks. Add this to the chocolate mousse, folding it in until it’s fully incorporated.
Divide amongst jars with whip, strawberries, and enjoy!
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