Lea Edelson/The Hofstra Chronicle

Lea Edelson is a personal chef based in the Catskills. She holds public dinner special popups at the Belvedere Inn in Stamford, New York, and occasionally takes catering gigs and private clients. Her Instagram is @leaedelson, where you can see her event postings, as well as many recipes and projects she’s working on.

For the chocolate mousse:

3 eggs, yolks and whites separated

4.5 ounce bar of cooking chocolate

1/2 tablespoon butter

1/2 cup heavy cream

3 tablespoons sugar

Instructions:

1. Break up the chocolate and add it to a bowl with the butter. Melt it in the microwave in 20 second increments, stirring in between each, until smooth.

2. Whip the egg whites and sugar until stiff peaks form.

3. Whip the heavy cream until stiff peaks form.

4. Gently fold the egg yolks into the cream (max 10 folds).

5. Pour the chocolate into this mixture and gently fold (max 10 folds).

6. Add half the fluffy egg whites and gently fold (max 10 folds).

7. Add the rest of the egg whites and gently fold (max 10 folds).

8. Transfer into small containers or cups and refrigerate for at least four hours.

For the strawberry mousse:

1 cup heavy cream

1 cup strawberries

1/4 cup sugar

Splash of vanilla extract

Instructions:

Blend strawberries and the splash of vanilla extract until completely smooth.

Whip the heavy cream until stiff peaks form.

Gently fold the strawberry mixture into the heavy cream to taste. Save some of the strawberry puree for the top!

Add this layer on top of the chocolate mousse layer in the cups.

Add a thin layer of the strawberry puree on top.

Top with brown sugar and a sliced strawberry for garnish.