Chocolate-Covered Strawberry Mousse (Print Version)

Airy strawberry mousse meets silky chocolate ganache in this decadent, refreshing dessert.

# What You'll Need:

→ 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 Make It:

01 - Blend hulled strawberries in a food processor until completely smooth. Pass puree through a fine mesh sieve to remove seeds.
02 - Sprinkle powdered gelatin over cold water in a small bowl and allow to sit for 5 minutes until softened.
03 - Combine strawberry puree and granulated sugar in a small saucepan. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture reaches a gentle simmer. Remove from heat immediately.
04 - Stir the bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow mixture to cool to room temperature, approximately 15 minutes.
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 the cooled strawberry mixture into whipped cream using a spatula until thoroughly combined with no visible streaks.
07 - Spoon mousse into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until mousse is fully set.
08 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until small bubbles form around the edges without boiling. Pour hot cream over chocolate and let stand undisturbed for 2 minutes.
09 - Stir the chocolate and cream mixture vigorously until completely smooth and glossy. Allow ganache to cool to room temperature, approximately 10 minutes.
10 - Spoon or pour cooled ganache evenly over set strawberry mousse in each glass, creating a distinct chocolate layer. Refrigerate for at least 1 hour until ganache is completely set.
11 - Just before serving, top each glass with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Tips:

01 -
  • It looks like you ordered it from a fancy bakery but comes together with pantry basics and fresh berries.
  • The mousse is so airy it practically melts on your tongue, and the chocolate adds just enough richness to balance the fruit.
  • You can make it the night before and pull it out when guests arrive, no last minute stress required.
  • It's naturally gluten free, so everyone at the table can enjoy it without asking twice.
02 -
  • Let the strawberry mixture cool completely before folding it into the whipped cream, or the warmth will deflate all that lovely air you just whipped in.
  • Don't skip straining the puree, those tiny seeds might seem harmless but they make the mousse feel gritty instead of luxurious.
  • If your ganache looks grainy, it got too hot, next time pull the cream off the stove the second you see bubbles around the edge.
  • Make sure the mousse layer is fully set before adding the ganache, or the two will blend together instead of forming distinct layers.
03 -
  • Use a piping bag to fill the glasses if you want clean edges and no smudges on the sides, it makes them look bakery perfect.
  • If your strawberries aren't super sweet, taste the puree after heating and add an extra teaspoon of sugar, mousse should taste a little sweeter before it's whipped.
  • Chill your mixing bowl and beaters for 10 minutes before whipping the cream, it makes the whole process faster and fluffier.
  • Store leftovers covered in the fridge for up to two days, though the mousse may soften slightly after the first day.
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