Love Portion - Double Chocolate Mousse with Strawberry Sauce

Chocolate and strawberry - My Love portion, always a great idea for romantic dessert. 
And as my hubby loves chocolate mousse, I decided to put in everything together for his short 3-day trip to home. 
Warning: This may seem too long but it isn't and worth trying!

Lets see what we need :

Chocolate Sponge
Milk Chocolate Mousse
Bittersweet Chocolate Mousse
Whipped Cream
Strawberry Sauce

Strawberry Sauce :

There are several ways of making a strawberry sauce , we shall go thru 2 of them.

2 cups strawberries

3tbsp sugar

One way : 

1) Thaw strawberries at room temperature. Put them in a blender with 2tbsp of water. Blend until there are no lumps.

2)Now put it on stove at medium heat, let it simmer and then add sugar.
Once the sugar is dissolved, take the pan off the stove let it cool.

I like my strawberry sauce thick when using for chocolate mousse. And with less sugar kind of sweet and sour with its original taste.

The other way:
Repeat step no.1 above and pass the mixture through sieve to separate the seeds and other lumps. 
Now repeat step no.2 and you are done :D
You can add 1tbsp of corn syrup when sauce is on stove to give it the thickness.

Chocolate Sponge: Well to be honest I used the one from the supermarket :P.
Dark chocolate sponge works very well! Just crumb it not too much and keep aside.

Whipped Cream:

1 cup heavy cream
1 tsp Vanilla 
1/4 cup sugar

You can use wonder whip by Foster or anyother ready-to-use whipping cream.
I used fresh cream. Whip the cream until almost stiff. Then add sugar and vanilla. and whip until the cream hold the peaks.

Chocolate Mousse:

100g of Bittersweet Chocolate
8 egg yolks , divided
4 cups heavy cream, divided
100g of Milk chocolate
4 tbsp Vanilla Extract, divided
1/2 cup of butter at room temperature, divided

1. In the bowl of an electric stand mixer fitted with the whisk attachment, beat 1 2/3 cups heavy cream on medium-high speed until soft peaks form. Transfer to an air tight container and keep it in the fridge.
2. Using Bain-Marie technique melt the 1/4 cup of butter and chocolate. Stir in the sugar, 2tbsp of vanilla extract and take it off the stove.
3. Now add one egg yolk at a time, mixing it well. This will form a thick mixture. Add all 4 yolks.
4. Remove the whipped cream from the refrigerator and place into a large bowl.  Add 1/3 of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined.  Add remaining bittersweet-chocolate mixture, until well combined.  Make sure there are no lumps. Do not whip it or anything just mix it with the help of plastic spatula.
5. Transfer bittersweet chocolate mousse to a pastry bag fitted with a large, plain round tip. Or you can just spoon it in the glass later on. Lets not make it a heavy work. :P 
6. Repeat entire recipe, substituting milk chocolate for the bittersweet. ( Yes, that's why we divided almost everything)
7. Transfer milk mousse to pastry bag as well. If you do not have one, relax, don't worry we will use spoon or ice-cream scoop. And if your mousse is not thick enough then do not transfer it to the pastry bag.

Assembling- The most exciting part !

Take dessert glass or whatever glass you want to use. Press down the layer of crumbled cake in the glass and add a spoon full of strawberry sauce. Now pipe the Bittersweet chocolate mousse. Let it rest in the fridge for atleast 20 minutes. Now pipe the milk chocolate mousse. Let it set in the fridge for other 20 minutes. Top it with left over whipped cream or more strawberry sauce. Depends on how you like it :)

You can also scrape some chocolate with the help of vegetable peeler and for the topping on the mousse.

Beside the cups I also layered the mousse into a dish for family-time!

For the hearts : 

Drop the sauce by help of a spoon or use a round small tip and then make a line by using the tip of toothpick from one end to other ... That's pretty much it <3