Chocolate-Covered Strawberry Mousse

My neighbor showed up one afternoon with a basket of strawberries that were almost too ripe to ignore. I had just bought good chocolate the day before, and somewhere between her chatting at my kitchen counter and me rummaging through the fridge, this dessert was born. It wasn't planned, wasn't fancy, just two ingredients that belonged together and a little cream to make them float. The mousse turned out so light I actually laughed when I tasted it, and the ganache on top made it feel like I'd done something impressive without really trying.

I made this for a small dinner party once, served in mismatched glasses because I ran out of the nice ones. No one cared. They just kept scraping their spoons along the sides, quiet in that way people get when dessert is actually good. One friend asked if I'd trained in Paris, which was ridiculous, but I didn't correct her right away.

Ingredients

• Fresh strawberries (1 1/2 cups, hulled and chopped): Use the ripest ones you can find, the kind that smell sweet before you even cut them, because they puree into something almost perfumed.
• Granulated sugar (1/4 cup): Just enough to coax out the strawberry flavor without making it candy, and it helps the gelatin do its job later.
• Powdered gelatin (1 1/2 tsp): This is what gives the mousse its structure so it doesn't collapse into cream soup, but don't skip the blooming step or it will clump.
• Cold water (2 tbsp): Gelatin needs this to soften before it dissolves, think of it as waking it up gently.
• Heavy cream (1 cup, chilled, plus 1/2 cup for ganache): Cold cream whips faster and holds better, and the second portion turns chocolate into silk when heated.
• Pure vanilla extract (1 tsp): A little vanilla makes strawberries taste more like themselves, strange but true.
• Pinch of salt: It sharpens everything and keeps the mousse from tasting flat.
• Semi-sweet or dark chocolate (3.5 oz, chopped): Go for something you'd actually enjoy eating on its own, because bad chocolate makes bad ganache every time.
• Fresh strawberries, shaved chocolate, mint leaves (optional garnish): These aren't just pretty, they give your spoon something to land on first and set the tone.

Instructions

Puree and strain the strawberries:

Blend the strawberries until they're completely smooth, then push the puree through a fine mesh sieve to catch the seeds. You want silky, not gritty.

Warm the strawberry base:

Combine the puree and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture just begins to simmer. Pull it off the heat before it bubbles too hard.

Bloom and dissolve the gelatin:

Sprinkle the gelatin over cold water in a small bowl and let it sit for five minutes until it looks swollen and soft. Stir it into the warm strawberry mixture until it disappears completely, then let the whole thing cool to room temperature.

Whip the cream:

In a large bowl, whip the chilled heavy cream with vanilla and a pinch of salt until soft peaks form. Don't overbeat or it will turn grainy.

Fold and chill the mousse:

Gently fold the cooled strawberry mixture into the whipped cream, working in wide strokes so you don't deflate it. Spoon or pipe the mousse into serving glasses, filling them about two thirds full, and refrigerate for at least an hour until set.

Make the ganache:

Place the chopped chocolate in a heatproof bowl, then heat the cream until it just starts to simmer. Pour the hot cream over the chocolate, let it sit for two minutes, then stir until smooth and glossy.

Layer and set:

Let the ganache cool to room temperature, then spoon it over the chilled mousse in each glass to create a clean layer. Refrigerate for at least another hour until the ganache firms up.

Garnish and serve:

Right before serving, top each glass with fresh strawberry halves, shaved chocolate, or a mint leaf. The contrast makes it look like you meant it all along.

Save to Pinterest

The first time I served this, someone said it tasted like Valentine's Day without the pressure. I think about that a lot now, how a dessert can feel like an occasion without needing one. It's the kind of thing you make when you want to feel like you're celebrating something, even if it's just a Tuesday.

Make Ahead and Storage

This dessert actually improves when made a day ahead, giving the mousse time to fully set and the flavors to settle into each other. Cover each glass with plastic wrap so it doesn't pick up fridge smells, and keep it chilled until about ten minutes before serving. The mousse will hold for up to two days, but the ganache may start to dull after that, so if you're planning further out, add the ganache layer the day you serve.

Swaps and Variations

If you can't do gelatin, agar-agar works but you'll need to follow its specific instructions since it sets differently. For a boozy version, stir a tablespoon of Grand Marnier or Chambord into the strawberry puree before folding it in. You can also swap the strawberries for raspberries or a mix of berries, just keep the total weight the same and adjust sugar to taste.

Serving Suggestions

I like serving this in clear glasses so you can see the layers, but small ramekins work too if you want something more formal. A tiny spoon on the side makes it feel precious. Pair it with sparkling water or champagne if you're feeling fancy, or just strong coffee if it's after a heavy meal.

• Use a piping bag to fill the glasses neatly if you want clean edges and no smudges.
• Let the dessert sit out for five minutes before serving so the mousse softens just slightly.
• Leftover ganache can be reheated gently and drizzled over ice cream later in the week.

Save to Pinterest

This is the dessert I make when I want to remind myself that cooking doesn't have to be complicated to feel special. It's just strawberries, chocolate, and a little bit of patience.

Recipe FAQs

→ Can I make this dessert ahead of time?

Yes, this mousse can be prepared up to 24 hours in advance. Keep it covered and refrigerated until ready to serve. Add garnishes just before serving for the freshest presentation.

→ What type of chocolate works best for the ganache?

Semi-sweet or dark chocolate with 60-70% cocoa content works beautifully. High-quality chocolate ensures a smooth, glossy ganache with rich flavor that complements the strawberry mousse perfectly.

→ Can I substitute the gelatin with a vegetarian alternative?

Absolutely. Use 1 tablespoon of agar-agar powder as a plant-based substitute. Follow the package directions for blooming and dissolving, as agar-agar sets differently than gelatin.

→ How do I prevent lumps in the mousse?

Ensure the strawberry-gelatin mixture cools to room temperature before folding into whipped cream. Fold gently using a spatula in a sweeping motion to maintain airiness while creating a smooth, uniform texture.

→ Why should I strain the strawberry puree?

Straining removes seeds and creates a silky-smooth mousse texture. While optional, this step significantly improves the dessert's refined consistency and professional appearance.

→ What serving vessels work best for this dessert?

Clear glasses or glass ramekins showcase the beautiful layers. Wine glasses, parfait glasses, or small mason jars all work wonderfully and allow guests to see the distinct strawberry and chocolate layers.