Pin It My neighbor brought over a basket of strawberries she couldn't finish, and I stared at them on the counter wondering what wouldn't feel boring. I'd been craving something creamy but light, something that felt fancy without needing a special trip to the store. That's when I remembered a dessert I'd seen in a cafe window years ago: little glasses layered with pink mousse and dark chocolate. I pulled out my blender and decided to figure it out myself.
I made this for my sister's birthday dinner last spring, and she thought I'd spent hours on it. The truth is, I threw it together between conference calls and a grocery run. When I brought out those little glasses with the strawberry layer peeking through, she actually gasped. It became the thing everyone asked about for weeks after, and I loved that it felt special without making me anxious in the kitchen.
Ingredients
- Fresh strawberries: Look for berries that smell sweet at the stem, those are the ones with real flavor that'll make the mousse sing.
- Granulated sugar: Just enough to bring out the berry sweetness without making it taste like candy.
- Powdered gelatin: This is what gives the mousse its structure so it holds its shape in the glass, bloom it properly and it'll dissolve invisibly.
- Cold water: Gelatin needs cold water to bloom, don't skip this or it'll clump.
- Heavy cream (chilled): Cold cream whips faster and holds its peaks better, so keep it in the fridge until you're ready.
- Pure vanilla extract: A little goes a long way and rounds out the berry flavor beautifully.
- Pinch of salt: It might sound odd, but salt makes the strawberry taste more like itself.
- Semi-sweet or dark chocolate (chopped): Use a bar you'd actually eat on its own, the ganache is only two ingredients so quality matters.
- Heavy cream (for ganache): This melts into the chocolate to create that glossy, pourable layer.
- Fresh strawberries for garnish: A halved berry on top makes it look as good as it tastes.
- Shaved chocolate or mint leaves: Optional, but a curl of chocolate or a tiny sprig of mint adds a nice finishing touch.
Instructions
- Puree and Strain the Strawberries:
- Blend the hulled strawberries until smooth, then push the puree through a fine mesh sieve to catch the seeds. You want silky mousse, not gritty bits.
- Warm the Puree with Sugar:
- Heat the strawberry puree and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and it just starts to simmer. Pull it off the heat right away.
- Bloom and Dissolve the Gelatin:
- Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes until it looks swollen and spongy. Stir the bloomed gelatin into the warm strawberry mixture until it disappears completely, then let it 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 overwhip or it'll turn grainy.
- Fold in the Strawberry Mixture:
- Gently fold the cooled strawberry mixture into the whipped cream using a spatula, turning the bowl as you go. Stop when you no longer see streaks.
- Fill the Glasses:
- Spoon or pipe the mousse into serving glasses, filling each about two thirds full. Slide them into the fridge for at least an hour until they're set and wobbly.
- Make the Ganache:
- Put the chopped chocolate in a heatproof bowl, heat the cream until it's just simmering, then pour it over the chocolate. Let it sit for 2 minutes, then stir until it's smooth and shiny.
- Layer the Ganache:
- Let the ganache cool to room temperature, then spoon or pour it gently over the set mousse in each glass. Refrigerate for at least another hour until the ganache firms up.
- Garnish and Serve:
- Right before serving, top each glass with a halved strawberry, a few chocolate shavings, or a small mint leaf. Serve cold and watch people smile.
Pin It I'll never forget the first time my friend tasted this and closed her eyes for a second, then said it reminded her of chocolate covered strawberries her dad used to bring home on special nights. That's when I realized this dessert isn't just pretty, it carries a little nostalgia in every spoonful. It's become my go to whenever I want to make someone feel cared for without saying much at all.
Making It Ahead
This dessert is practically begging to be made in advance. I usually prep the mousse and ganache the night before, cover the glasses with plastic wrap, and stack them carefully in the fridge. The next day, all I have to do is add a garnish and serve. It's one of those rare desserts that actually tastes better after sitting overnight because the flavors have time to settle and marry together.
Swapping the Gelatin
If you don't eat gelatin or can't find it, agar agar powder works just as well. Use about a tablespoon and follow the package instructions for blooming and dissolving. I've made it both ways and honestly can't tell the difference in texture. Just be sure to let it cool completely before folding it in, agar sets faster than gelatin so timing matters a bit more.
Choosing Your Chocolate
The ganache is only chocolate and cream, so don't reach for the bargain bin chocolate chips. I like a good dark chocolate bar with around 60 to 70 percent cacao because it's rich but not bitter. Semi sweet works beautifully too if you want it a little sweeter. Whatever you choose, make sure it's something you'd snack on by itself.
- Chop the chocolate into small, even pieces so it melts uniformly when you pour the hot cream over it.
- If you want a boozy twist, stir a tablespoon of Grand Marnier or rum into the cooled ganache before layering.
- Let the ganache cool until it's thick enough to coat the back of a spoon, that way it won't sink into the mousse layer.
Pin It This dessert has become my quiet little triumph, the one I pull out when I want to impress without the stress. I hope it brings you as many smiles and second helpings as it's brought me.
Recipe FAQs
- → Can I make this dessert ahead of time?
Yes, this dessert is perfect for advance preparation. You can make it up to 24 hours before serving. Simply keep it covered and refrigerated until ready to garnish and serve.
- → 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 frozen strawberries for fresh?
Yes, frozen strawberries can be used. Thaw them completely and drain excess liquid before pureeing. The flavor will be slightly less vibrant than fresh berries, but still delicious.
- → How do I prevent the gelatin from forming lumps?
Always bloom gelatin in cold water first, then stir it into warm (not hot) strawberry mixture. Make sure the gelatin dissolves completely before cooling the mixture to room temperature.
- → Can I make this without gelatin?
Absolutely. Substitute with 1 tablespoon of agar-agar powder following package directions. Agar-agar is plant-based and sets firmly at room temperature, making it an excellent alternative.
- → What serving glasses work best for presentation?
Clear glasses such as wine glasses, martini glasses, or small mason jars showcase the beautiful layers. Choose vessels that hold at least 6-8 ounces for proper portioning.