Name: Cafe Nizza Dark Chocolate Mousse with Macerated Strawberries
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French Bistro
Ingredients: 200g (7 oz) bittersweet dark chocolate (70%), finely chopped; 30g (2 tbsp) unsalted butter, cubed; 4 large eggs, separated; 40g (3 tbsp) granulated sugar, divided; 1g (1 pinch) fine sea salt; 300g (10.5 oz) fresh ripe strawberries, halved or quartered; 25g (2 tbsp) caster sugar; 5ml (1 tsp) fresh lemon juice

Inspired by the effortless dessert service at Stockholm’s beloved neighborhood haunt Cafe Nizza, this dish relies on pristine fundamentals. Rich, bittersweet 70% dark chocolate mousse sets with an airy, cloud-like crumb, balanced by a glossy crown of tart macerated strawberries. The contrast between deep cocoa depth and vibrant berry acidity elevates this classic bistro closer into pure, modern indulgence.

The Bistro Recipe

Cafe Nizza's iconic dark chocolate mousse balances silky, aerated 70% cocoa with a gleaming pool of sweet-tart macerated strawberries.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 4

Method Bain-Marie & Whip

Scale

Units

Ingredients

The Chocolate Mousse

7 oz bittersweet dark chocolate (70%), finely chopped
2 tbsp unsalted butter, cubed
4 pieces large eggs, separated at room temperature
2 tbsp granulated sugar
Fine sea salt, pinch

The Macerated Strawberries

10.5 oz fresh ripe strawberries, hulled and halved
2 tbsp caster sugar
1 tsp fresh lemon juice

Instructions

1

Melt Chocolate & Butter

Melt chocolate and butter over barely simmering water bath until glossy and fluid. Remove and cool to lukewarm.
2

Blend Yolks

Vigorously whisk egg yolks into cooled chocolate mixture one by one until smooth, glossy, and slightly thickened.
3

Whip Egg Whites

Beat egg whites with salt to soft peaks. Rain in sugar, whipping until firm, glossy peaks hold upright.
4

Lighten & Fold

Stir one-third of whites into chocolate base to loosen, then gently fold remaining whites without deflating volume.
5

Chill Mousse

Spoon mixture into shallow metal or ceramic bistro bowls. Chill at least 3 hours until gently set.
6

Macerate & Plate

Toss strawberries with sugar and lemon juice 20 minutes before serving. Crown each mousse with berries and rich syrup.

Bistro Technique: The Metal Coupe Chill

At Cafe Nizza, presentation in chilled vintage metal or pewter coupes keeps the mousse cool at the table, allowing the warm, syrupy macerated berry juices to create a luscious contrast without melting the aerated chocolate base.

Sommelier's Selection Banyuls Grand Cru or Sparkling Brachetto d'Acqui

A fortified French Banyuls mimics the stewed fruit notes while slicing through cocoa butter richness, while Brachetto d'Acqui adds gentle effervescence and floral strawberry aromas.