Strawberry, yogurt and Sichuan pepper mini mousse cakes

by Chiara

I love strawberries very much. The reason is not because I like their taste, it’s because these fruits take me back to my childhood above all others. There was always a strawberry cake for my birthday and I liked sprinkle some fresh strawberries on yogurt for breakfast.
These little mousse cakes that I want to share with you today are a variation of the classic combination of yogurt and strawberries. They feature different textures and they taste so refreshing and fruity, thanks also to the presence of the Sichuan pepper. It gives a vibrant lemony and tangy scent, that will make you immediately fall in love!
These, in summary, the ingredients you will have to prepare:

  • Yogurt and Sichuan pepper sponge biscuit, moist and fluffy and with a great flavor of lemon and Sichuan pepper
  • Strawberry Inspiration croustillant, which gives crunchiness. Valrhona has created some new “chocolate” couvertures called Inspiration, which have a veritable fruit flavor and an authentic and bright color ’cause they are composed by fruit or nut puree + cocoa butter + sugar
  • Strawberry confit, to give more freshness and to enhance the strawberry flavor
  • Strawberry Inspiration and Sichuan pepper crémeux, silky-smooth and slightly sweet. The Sichuan pepper is left to infuse overnight, in order to slowly release its aromatic compounds without adding bitterness
  • Yogurt and Waina 35% white chocolate mousse, light and creamy and flavored with vanilla
  • Strawberry Inspiration flexible band, which wraps the mini mousse
  • Fresh strawberries topping with edible flowers

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡

Strawberry, yogurt and Sichuan pepper mini mousse cakes

Serves: 6
Nutrition facts: 200 calories 20 grams fat


Yogurt and Sichuan pepper sponge biscuit
72 g eggs, to room temperature
90 g cane sugar
48 g full fat greek yogurt, to room temperature
30 g butter
34 g type 1 whole wheat flour (150-180 W)
34 g white almonds flour
2,5 g (½ tsp) baking powder
a pinch (⅛ tsp) Maldon salt
2 g Sichuan pepper
½ lemon zest

Strawberry Inspiration croustillant
80 g Strawberry Inspiration couverture
25 g white almonds cream (100% white almonds)
70 g crunchy granola 

Strawberry Inspiration and Sichuan pepper crémeux
65 g strawberry puree
4 g glucose syrup
2 g gelatin sheets, gold strength (200 Bloom)
10 g cold water to soak the gelatin sheets
88 g Strawberry Inspiration couverture
130 g heavy cream 35% fat content, cold
5 g Sichuan pepper
¼ tsp (1,25 g) natura red food coloring

Strawberry confit
120 g strawberry puree
20 g Dulcita raw cane sugar
20 g acacia honey
2,6 g pectin NH
4 g lemon juice

Yogurt and Waina 35% white chocolate mousse
120 g Waina 35% white chocolate
18 g cocoa butter
66 g  unsweetened almond milk
3,4 g gelatin sheets, gold strength (200 Bloom)
17 g cold water to soak the gelatin sheets
143 g full fat greek yogurt, to room temperature
250 g heavy cream 35% fat content, cold
1 vanilla bean

Assembly and decoration
Strawberry Inspiration flexible band (200 g Strawberry Inspiration couverture + 100 g Ivoire 35% white chocolate)
fresh strawberries
edible flowers


Yogurt and Sichuan pepper sponge biscuit

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 23x23 cm stainless frame, greased and covered with parchment paper.
  2. Melt the butter in the microwave and add the lemon zest and salt. Set aside to cool down (40-45°C).
  3. Grind the Sichuan pepper with an electric spice grinder. In a bowl sift together the whole wheat flour, almonds flour and baking powder. Add the Sichuan pepper powder, sifting it out to discard any large pieces.
  4. In the bowl of a stand mixer fitted with the whisk attachment whip together the eggs and the cane sugar on medium-high speed until pale and fluffy. Add little by little the greek yogurt, beating on medium speed.
  5. Add the sifted dry ingredients flavored with Sichuan pepper into the eggs batter in two times, folding gently with a rubber spatula.
  6. Add the lukewarm butter flavored with the lemon zest and salt and fold carefully with the spatula.
  7. Pour the batter into the mould, spread it out evenly with a small palette knife and bake for approximately 15 min, until slightly golden. Remove from the oven and allow to cool completely before cutting it into 6 discs with a 7 cm Exoglass round cutter. I suggest you to put the sponge biscuit in the freezer for about 1h before cutting. In this way it will be cold but not fully frozen and you can cut it without ruining it. Wrap the sponge biscuit discs with clingfilm and store in the freezer.

Strawberry Inspiration croustillant

  1. Melt the Strawberry Inspiration couverture in the microwave to 45°C.
  2. Add the white almonds cream and stir with a spatula.
  3. Add the crunchy granola, stir with the spatula and then transfer the mixture into a small mixer grinder. Grind slightly to break up any large granola chunks and to obtain a grainy, evenly mixture.
  4. Spread the croustillant on the base of each yogurt biscuit discs with a small palette knife about 2-3 mm thick and place in the freezer. Store the leftover croustillant in an opaque airtight container to room temperature and away from light.

Strawberry Inspiration and Sichuan pepper crémeux

  1. The day before, pour the heavy cream into a bowl, add the Sichuan pepper and cover the bowl with clingfilm. Chill overnight to allow to infuse.
  2. The next day, strain the heavy cream to discard the Sichuan pepper. Reweigh the strained heavy cream and add more cream to obtain 130 g.
  3. Soak the gelatin sheets in cold water.
  4. Melt the couverture in the microwave to 45°C.
  5. Heat the strawberry puree with the glucose in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula to dissolve the gelatin.
  6. Pour the strawberry puree in two times over the melted couverture and stir vigorously with a spatula to obtain a smooth cream.
  7. Transfer the cream into a mixing glass and emulsify with the hand blender to obtain a glossy and velvety texture. Add slowly and to wire the cold heavy cream flavored with Sichuan pepper, blending continuously with the mixer and without adding air bubbles. Add the natural red food coloring to enhance the pink color and emulsify once again.
  8. Pour into 6 round silicone moulds to 7,4 cm wide and 1,5 cm high (Pavoni progetto mono rotonde), leaving about 2-3 mm space for the strawberry confit. Freeze for at least 2h.

Strawberry confit

  1. In a saucepan combine together the strawberry puree with the acacia honey and heat to 40°C.
  2. In a small bowl mix together the Dulcita sugar with the pectin NH. Add this mix into the strawberry-honey mixture when it is 40°C. Bring to boil and cook for 1 minute to medium heat, stirring continuously with a rubber spatula. Remove from the heat and add in the lemon juice.
  3. Pour the confit into a baking dish, cover with clingfilm touching the surface and chill in the fridge for about 30 minutes, until it is lukewarm and not completely set.
  4. Pour the confit over the frozen crémeux about 2-3mm thick and freeze for 1h.

Yogurt and Waina 35% white chocolate mousse

  1. Soak the gelatin sheets in cold water.
  2. Melt the white chocolate with the cocoa butter in the microwave to 45°C.
  3. Heat the almond milk in the microwave without boiling (45-50°C). Add the soaked gelatin sheets and stir with a spatula to dissolve the gelatin sheets.
  4. Pour the almond milk in three times over the melted white chocolate and stir with a spatula to obtain a smooth cream.
  5. Add the greek yogurt and stir well with the spatula.
  6. Pour the cream into a measuring cup or mixing glass, add the vanilla seeds and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream into a bowl and cool down to 38°C.
  7. Semi-whip the heavy cream and fold it gently into the lukewarm cream.
  8. Transfer the mousse into a disposable piping bag and fill 6 round silicone moulds (Silikomart Multiflex 190) to ⅔ of the way. The moulds measure 9 cm wide and 3 cm high. Insert the frozen crémeux-confit insert (with the confit facedown, touching the mousse) and press it down slightly, so it is almost submerged in the mousse. Pipe another small layer of white chocolate mousse on top, ensuring you leave a gap to insert the sponge biscuit. Place the sponge biscuit on top of the mousse (with the sponge biscuit touching the mousse and the croustillant upwards) and press gently down until the sponge biscuit is level with the top of the mould. Remove any excess mousse with a palette knife and freeze for at least 4h.

Assembly and decoration

  1. For the Strawberry Inspiration flexible band which wraps the the mini mousse cake you need to temper a mix of Strawberry Inspiration couverture and Ivoire 35% white chocolate. I always use the tabling method. The tempering curve you need to follow is: 40/45°C (melting) - 27/28°C (cooling) - 30/31°C (usage).
  2. Melt 200 g Strawberry Inspiration couverture with 100 g Ivoire white chocolate in the microwave to 45°C, stirring occasionally with a rubber spatula.
  3. Pour ⅔ of the chocolate onto a marble pastry board or a cooling table and move it around with a large metal scraper and a palette knife. Once cooled (27-28°C), return it to the bowl to combine the chocolate that’s at 27-28°C with the chocolate retained at 45°C. This will bring the chocolate to working temperature (30-31°C). In short, the tempered chocolate is added to the untempered chocolate and mixed in thoroughly, until the temperature of the chocolate is completely uniform. If the temperature is still too high, a small quantity of the chocolate must be reprocessed on the cooling table or stone surface until the temperature reaches 27-28°C. If the temperature is slightly lower, heat it in the microwave for a few seconds until the temperature reaches 30-31°C.
  4. Once the chocolate is tempered, grease slightly the work surface with a non-stick spray or a bit of butter and stick an acetate strip of 28,5 cm length and 5 cm high. Pour a line of tempered chocolate lengthwise and smooth the surface of the chocolate with a small palette knife until it runs over the end of the strip. Spread out the chocolate in a thin and even layer. Place the strip in one clean side of the work surface and allow to set slightly until the strip is pliable and not fully set (about 5 minutes). Wrap the chocolate band around the unfrozen mini mousse cake with the chocolate side touching the mousse. Once the chocolate is completely set, peel back the acetate strip.
  5. Decorate the top of each mini mousse cake with the fresh strawberries (whole or cut into quarters) and some edible flowers.

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Luis 2 February 2020 - 1:57

Thank you for sharing your talents. Everything is so meticulously crafted. I’m a fan of your work both in patisserie and also food photography. I’m 41 & live in San Francisco, California. I operate a small business here since 2006. Also, your organizational skills are impressive. Basically, I like your brain : )

Chiara 23 June 2020 - 12:45

Hi Luis,
Thank you very very much for such a kind feedback, I appreciate it. Wow, I’ve never been to San Francisco, but I hope someday.
Thanks again for your support!


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