Chocolate-Covered Strawberry Mousse (Print Version)

Luscious strawberry mousse with silky chocolate ganache. A decadent yet refreshing dessert for any occasion.

# 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 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

# Directions:

01 - In a blender or food processor, puree fresh strawberries until smooth. Pass the puree through a fine mesh sieve to remove all seeds.
02 - 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.
03 - Sprinkle gelatin over cold water in a small bowl and allow to bloom for 5 minutes. Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Let cool to room temperature.
04 - In a large bowl, whip heavy cream with vanilla extract and salt until soft peaks form.
05 - Gently fold the cooled strawberry mixture into the whipped cream until well combined, maintaining airiness.
06 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
07 - 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.
08 - Allow ganache to cool to room temperature. Spoon or pour over set strawberry mousse in each glass, creating a distinct layer. Refrigerate at least 1 hour until ganache is completely set.
09 - Just before serving, top each dessert with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Tips:

01 -
  • It tastes like luxury but uses simple, everyday ingredients you probably already have.
  • The mousse is naturally gluten free and feels indulgent without being heavy.
  • You can make it the night before and pull it out when guests arrive, looking like a hero.
  • The contrast between tart berries and rich chocolate is completely irresistible.
02 -
  • If the strawberry mixture is too warm when you fold it into the whipped cream, the cream will deflate and you will lose all that airy texture.
  • Blooming the gelatin in cold water for the full five minutes is non negotiable, skip it and you will end up with rubbery bits.
  • Let the ganache cool before pouring or it will melt the mousse layer underneath and create a muddy swirl instead of clean layers.
03 -
  • Use a fine mesh sieve to strain the puree twice if you want an ultra smooth mousse with zero graininess.
  • Chill your mixing bowl and whisk in the freezer for ten minutes before whipping the cream, it helps the cream hold its peaks longer.
  • If you are feeling adventurous, add a tablespoon of Grand Marnier or chambord to the strawberry puree for a grown up twist.
  • For a fun presentation, layer the mousse and ganache in clear glasses so everyone can see the beautiful contrast.
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