Chocolate-Covered Strawberry Mousse (Printable Version)

Airy strawberry mousse layered with silky chocolate ganache, creating a decadent yet refreshing dessert.

# 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

# Directions:

01 - Puree fresh strawberries in a blender or food processor until smooth. Pass the puree through a fine mesh sieve to remove seeds.
02 - In a small saucepan, combine strawberry puree and granulated sugar. Warm over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat.
03 - Sprinkle powdered gelatin over cold water in a small bowl and let bloom for 5 minutes until fully hydrated.
04 - Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
05 - In a large bowl, whip chilled heavy cream with vanilla extract and salt to soft peaks using an electric mixer or hand whisk.
06 - Gently fold cooled strawberry mixture into the whipped cream until well combined, being careful not to deflate the whipped cream.
07 - Spoon or pipe mousse evenly into serving glasses or ramekins, filling each approximately 2/3 full. Refrigerate for at least 1 hour until set.
08 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, without boiling. Pour hot cream over chocolate and let stand for 2 minutes, then stir until smooth and glossy.
09 - Allow ganache to cool to room temperature. Spoon or pour ganache over set strawberry mousse in each glass, creating a distinct layer. Refrigerate for at least 1 hour until ganache is completely set.
10 - Just before serving, top each mousse with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Advice:

01 -
  • It looks like you ordered it from a fancy restaurant but costs a fraction of the price and tastes even better.
  • The mousse is impossibly light and airy, melting on your tongue before the rich ganache even has a chance to follow.
  • You can make it the night before and pull it from the fridge like a secret weapon when guests arrive.
  • It satisfies both fruit lovers and chocolate addicts in one elegant spoonful.
02 -
  • If you add the strawberry mixture to the whipped cream while it is still warm, the cream will deflate and you will end up with strawberry soup instead of mousse.
  • Do not skip straining the strawberry puree, those tiny seeds seem harmless but they ruin the silky texture you are working so hard to create.
  • Let the ganache cool before pouring it over the mousse or it will sink right through and mix into the pink layer, destroying that beautiful contrast.
  • Make sure your gelatin is fully dissolved in the warm strawberry mixture or you will get little rubbery bits in your mousse.
03 -
  • Chill your mixing bowl and whisk in the freezer for ten minutes before whipping the cream, it helps the cream reach soft peaks faster and hold its shape better.
  • Use a piping bag to fill the glasses with mousse if you want perfectly clean layers and no smudges on the sides.
  • Taste your strawberry puree before adding the sugar, sometimes berries are sweet enough on their own and you can cut back by a tablespoon or two.
  • If your ganache looks grainy or split, add a teaspoon of warm cream and whisk vigorously until it comes back together smooth.
Go Back