Instructions

For Dark Chocolate Mousse Layer:

1. In a double boiler, fill the bottom pan with 2 inches of water and fill the top pan with the chopped bittersweet chocolate and add ¼ cup of cold heavy whipping cream. Melt chocolate, stirring occasionally with a rubber spatula totally combined with the heavy whipping cream. Set aside.
2. In a large bowl, whisk the egg whites until stiff peaks form, about 3-4 minutes, set aside.
3. In another bowl, whisk the remaining ¾ cup of heavy whipping cream until stiff peaks form. Do not overbeat.
4. Fold half of the whipped cream into the melted cream and bittersweet chocolate, then gently stir in the rest. Very gently fold the egg whites into the chocolate and cream mixture just until incorporated. Do not overmix.

For Whipped Cream Layer:

1. Chill the bowl you will be using for about 15 minutes in the freezer before using. I used my standmixer, so I put that bowl in the freezer.
2. Remove from freezer and add all three ingredients to the bowl and beat on high speed until medium peaks form. About 1-2 minutes. Do not walk away and do not overbeat!

For Strawberry Mousse Layer:

1. In your food processor, add the strawberries and 1 tablespoon of the granulated white sugar and allow to sit for about 10 minutes. (while you make on of the other layers)
2. When ready, process until smooth.
3. In a medium size bowl, add 2 tablespoons of the water and sprinkle the unflavored gelatin on top. Let this stand for about 5 minutes.
4. On the stove, in a small saucepan, add 6 tablespoons of granulated white sugar, 3 tablespoons of water and and bring to a boil over medium-high heat. Stir just unit combined and then continue to cook NOT stirring until a candy thermometer reads 240 degrees. This took about 3-4 minutes, but will vary, set aside momentarily
5. Returning to the gelatin bowl, add the egg whites and beat until foamy. Gradually add the last tablespoon of granulated sugar and continue beating on high until soft peaks form.
6. Now pour the hot sugar syrup into the egg white mixture and begin beating at medium speed for about 1 minute. Add vanilla extract. Turn up to high speed and beat only until stiff peaks form.
7. In a large bowl, beat the cold heavy whipping cream until stiff peaks form. Now fold the egg white mixture into the whipped cream. Next, fold in the remaining egg white mixture.Lastly, fold in the strawberry mixture.
8. Spoon the chocolate layer into serving glass or dish. Next add the whipped cream layer and end with the strawberry layer.
9. Put in the refrigerator to chill and set for absolutely no less than 2 hours.
10. When ready to serve, spoon whipped cream on top and garnish with a sliced strawberry.