Chocolate-Covered Strawberry Mousse (Printer Friendly)

Luscious strawberry mousse layered with chocolate ganache. Light, decadent, and perfect for any occasion.

# What You Need:

→ Strawberry Mousse

01 - 1 1/2 cups fresh strawberries, hulled and chopped
02 - 1/4 cup granulated sugar
03 - 1 1/2 tsp powdered gelatin
04 - 2 tbsp cold water
05 - 1 cup heavy cream, chilled
06 - 1 tsp pure vanilla extract
07 - Pinch of salt

→ Chocolate Ganache

08 - 3.5 oz semi-sweet or dark chocolate, chopped
09 - 1/2 cup heavy cream

→ Garnish

10 - Fresh strawberries, halved
11 - Shaved chocolate or chocolate curls
12 - Mint leaves

# How to Make It:

01 - In a blender or food processor, puree the fresh strawberries until completely smooth.
02 - Pass the puree through a fine mesh sieve to remove seeds.
03 - In a small saucepan, combine strawberry puree and sugar. Warm over medium heat until sugar dissolves and mixture reaches a gentle simmer. Remove from heat.
04 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
05 - Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
06 - In a large bowl, whip heavy cream with vanilla extract and salt to soft peaks using an electric mixer or hand whisk.
07 - Gently fold the cooled strawberry mixture into the whipped cream using a spatula until well combined and no streaks remain.
08 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
09 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let stand for 2 minutes before stirring until smooth and glossy.
10 - Allow ganache to cool to room temperature, then spoon or pour over the set strawberry mousse in each glass to create a distinct layer.
11 - Refrigerate for at least 1 hour, or until ganache layer is completely set.
12 - Just before serving, garnish each dessert with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but you really just blended, whipped, and waited.
  • The combination of airy strawberry and rich chocolate hits every craving at once without feeling too heavy.
  • You can make it the night before and pull it out like you had everything under control all along.
02 -
  • If the strawberry mixture is too warm when you fold it into the cream, the mousse will deflate and you'll end up with strawberry soup instead of clouds.
  • Don't pour hot ganache directly onto the mousse or it will melt the layer beneath, let it cool first and you'll get that perfect line between the two.
  • Gelatin needs to bloom in cold water, not warm, or it won't set properly and your mousse will stay loose.
03 -
  • Chill your mixing bowl and beaters before whipping cream, it makes the whole process faster and the peaks sturdier.
  • If your ganache looks grainy or split, add a teaspoon of warm cream and whisk hard until it comes back together.
  • Taste your strawberry puree before adding sugar, sometimes berries are sweet enough on their own and you can cut back.
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