Sugar Savvy

You probably either love or hate Valentine’s Day. Whatever your feelings are, you can’t deny the sugary sensory overload that is associated with February 14. I personally got over those little candy hearts quite a few years ago- who needs chalky pieces of sugar with cheesy messages on them? Time to grow up and enjoy the finer things in life.

So what is more grownup than champagne, strawberries, and fine chocolate? I was determined to find a way to push beyond the ubiquitous chocolate-dipped strawberries or champagne-strawberry combinations. Thus emerged the idea for a chocolate mousse with a strawberry-champagne coulis.

I’ve always been fascinated with the idea of coulis- basically boiling fruit in syrup to produce a deliciously concentrated sauce that somehow takes on its own character, full of depth and richness. And who could resist a fluffy chocolate mousse? The combination of the two seemed natural and complementary, with the bitter hints of chocolate contrasting with the tartness of the strawberries and champagne.

As always, enjoy the process:
- Get good champagne, as you will definitely have leftovers. Besides, what’s more elegant than sipping a glass of bubbly while cooking?
- Buy quality chocolate- savor any extra pieces, or at least sneak a piece or two in while chopping.
- Feeling stressed? Beat the whipped cream by hand!

(For those curious, I used Veuve Clicquot Brut and Lindt Dark 52% Chocolate.)

Chocolate Mousse with Strawberry-Champagne Coulis
Serves 4

3 large egg yolks
Pinch of salt
2/3 cup whole milk
12 ounces fine chocolate, finely chopped (not too dark, mousse will not be sweet enough)
1 tbsp Champagne

1 1/2 cups chilled whipping cream, divided

1 pint fresh strawberries
Champagne
1/8 cup sugar

Chocolate shavings (optional)

Mousse:
1. Whisk egg yolks & salt to blend.
2. Bring milk to a simmer in a medium saucepan.
3. Gradually whisk hot milk into yolk mixture. Return to saucepan.
4. Stir over low heat until custard thickens, about 1 minute (do not boil).
5. Remove from heat & add chocolate.
6. Whisk until chocolate melts & mousse base is smooth. Whisk in champagne.

7. Cool 30 minutes or until room temperature (not in refrigerator).
8. Beat 3/4 cup cream in bowl until peaks form, fold into mousse base.
9. Cover, chill at least 4 hours.
10. Beat remainder of the cream for serving. Keep cool.

Coulis:
1. Wash and slice strawberries. Place in small bowl.
2. Pour champagne over strawberries to cover. Add sugar & stir gently to dissolve.
3. Cover & place bowl in refrigerator at least 1 hour.
4. Remove some of the sliced strawberries from marinade & reserve for garnish.
5. Bring the remainder of the strawberries & marinade to a boil in a saucepan.
6. Lower heat to a simmer & cook until a thick syrup forms, stirring occasionally so that the sugar does not caramelize at the bottom of the pan or burn. Taste & add more sugar if necessary, according to taste.
7. Let coulis cool slightly, then blend in a blender. Refrigerate until ready for use.
8. Optional- strain the mixture to remove strawberry seeds.

Ideas for Serving:
1. Layer the sliced strawberries, mousse, whipped cream, & coulis in champagne glasses. Top with chocolate shavings.
2. Spoon mousse onto dessert plates, top with whipped cream, & drizzle coulis around the plate.