Chocolate-Covered Strawberry Mousse (Printable Version)

Airy strawberry mousse with silky chocolate ganache layer. Decadent, refreshing, and perfect for any celebration.

# What You 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

# Steps:

01 - Blend fresh hulled strawberries in a food processor until completely smooth.
02 - Pass the strawberry puree through a fine mesh sieve to remove all seeds.
03 - Combine strawberry puree and 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 - Sprinkle powdered gelatin over cold water in a small bowl. Let stand undisturbed for 5 minutes until gelatin absorbs water and becomes spongy.
05 - Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow mixture to cool to room temperature.
06 - In a large chilled bowl, whip heavy cream with vanilla extract and salt using an electric mixer or hand whisk until soft peaks form.
07 - Gently fold the cooled strawberry mixture into whipped cream using a spatula until evenly combined without deflating the cream.
08 - Spoon mousse into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until mousse is set and firm.
09 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until small bubbles appear at edges, then immediately pour over chocolate. Let stand 2 minutes without stirring.
10 - Gently stir the chocolate and cream mixture until silky and completely smooth. Cool to room temperature.
11 - Spoon or pour cooled ganache over set mousse in each glass, creating a distinct chocolate layer. Refrigerate at least 1 hour until ganache is completely set.
12 - Just before serving, top each mousse with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Pointers:

01 -
  • It looks like you spent hours when really it's just smart layering and patience.
  • The strawberry mousse is light and fruity, cutting through the richness of chocolate so you never feel heavy.
  • You can make it the night before and pull it from the fridge like a magician when guests arrive.
  • It's naturally gluten-free, so more people at your table can say yes to dessert.
02 -
  • Let the strawberry mixture cool completely before folding it into the whipped cream or the heat will deflate all your hard work.
  • Blooming the gelatin properly is non-negotiable, if you add it directly to the hot liquid without blooming it will clump and ruin the texture.
  • Don't boil the cream for the ganache, just bring it to a simmer or the chocolate can seize and turn grainy.
  • Use a fine mesh sieve for the strawberry puree or you'll have seeds in your mousse, which some people don't mind but it changes the silky feel.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, it makes the whole process faster and the peaks more stable.
  • Pour the ganache over the back of a spoon when layering so it spreads gently instead of breaking through the mousse.
  • If your ganache seems too thick, warm it gently for a few seconds and stir, it should pour smoothly without being runny.
  • Taste your strawberry puree before adding sugar, really ripe berries sometimes need less sweetness than you think.
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