Chocolate-Covered Strawberry Mousse (Printable Version)

Airy strawberry mousse meets silky chocolate ganache in this elegant, refreshing dessert that's easy to make ahead.

# Ingredient List:

→ Strawberry Mousse

01 - 1.5 cups fresh strawberries, hulled and chopped
02 - 0.25 cup granulated sugar
03 - 1.5 teaspoons powdered gelatin
04 - 2 tablespoons cold water
05 - 1 cup heavy cream, chilled
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Chocolate Ganache

08 - 3.5 ounces semi-sweet or dark chocolate, chopped
09 - 0.5 cup heavy cream

→ Garnish

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

# How-To Steps:

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, pressing gently with a spatula.
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 immediately.
04 - Sprinkle gelatin over cold water in a small bowl and let bloom undisturbed for 5 minutes.
05 - Stir the bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow mixture to cool to room temperature.
06 - In a large bowl, whip chilled heavy cream with vanilla extract and salt until soft peaks form.
07 - Gently fold the cooled strawberry mixture into the whipped cream using a spatula until well combined, being careful not to deflate the cream.
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, without boiling. Pour hot cream over chocolate and let stand for 2 minutes.
10 - Stir the chocolate and cream mixture until smooth and glossy. Allow ganache to cool to room temperature.
11 - Spoon or pour the cooled ganache over the set strawberry mousse in each glass, creating a distinct chocolate layer. Refrigerate for at least 1 hour until ganache is completely set.
12 - Just before serving, top each dessert with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Advice:

01 -
  • It looks stunning in clear glasses, like something you'd pay too much for at a fancy restaurant, but it comes together in your own kitchen with ingredients you probably already know.
  • The strawberry layer stays incredibly light and airy while the ganache adds just enough richness to make each bite feel like a little celebration.
  • You can make it the day before and let it wait patiently in the fridge, which means no last minute panic when guests arrive.
02 -
  • If you add the gelatin mixture to the whipped cream while it's still warm, you'll deflate the mousse and end up with something dense instead of airy, so patience here really pays off.
  • Straining the strawberry puree might feel like an extra step you can skip, but those seeds will ruin the silky texture you're aiming for, trust me on this one.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, it makes the whole process faster and gives you more stable peaks.
  • If you want an extra boozy version for adults, a tablespoon of Grand Marnier or chambord in the strawberry puree adds a sophisticated depth without overpowering the fruit.
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