Chocolate-Covered Strawberry Mousse (Printable View)

Luscious strawberry mousse layered with silky chocolate ganache. Decadent yet refreshing dessert for any occasion.

# What You'll Need:

→ Strawberry Mousse

01 - 1 1/2 cups fresh strawberries, hulled and chopped
02 - 1/4 cup granulated sugar
03 - 1 1/2 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 - 1/2 cup heavy cream

→ Garnish

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

# How To Make It:

01 - Puree fresh strawberries in a blender or food processor until smooth, then pass through a fine mesh sieve to remove seeds.
02 - Combine strawberry puree and granulated sugar in a small saucepan. Warm over medium heat until sugar dissolves and mixture just reaches a simmer. Remove from heat.
03 - Sprinkle powdered gelatin over cold water in a small bowl and let sit for 5 minutes until gelatin absorbs the liquid and blooms.
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 using an electric mixer or hand whisk until soft peaks form.
06 - Gently fold the cooled strawberry mixture into the whipped cream using a spatula until well combined, being careful not to deflate the cream.
07 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until mousse is 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, then spoon or pour over the set strawberry mousse in each glass, creating a distinct chocolate layer.
10 - Refrigerate for at least 1 hour until the chocolate ganache layer is completely set.
11 - Just before serving, top each dessert with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Advice:

01 -
  • The mousse is impossibly light yet rich enough to satisfy any chocolate craving without feeling heavy.
  • It looks impressive in clear glasses but requires no fancy plating skills or piping expertise.
  • You can make it the night before and pull it from the fridge looking like you spent hours in the kitchen.
02 -
  • If you add the gelatin mixture to the cream while it is still warm, the cream will deflate and you will lose all that airy texture you worked for.
  • Straining the strawberry puree takes an extra minute but makes an enormous difference in the final smoothness of the mousse.
  • Let the ganache cool completely before pouring or it will sink into the mousse instead of sitting on top as a clean layer.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, it whips faster and holds its peaks longer.
  • If your ganache seizes or looks grainy, add a tablespoon of warm cream and stir gently until it comes back together smooth and glossy.
  • Taste your strawberry puree before adding sugar, some batches are naturally sweeter and need less adjustment.
Return