Chocolate-Covered Strawberry Mousse (Print Version)

Luscious strawberry mousse layered with silky chocolate ganache, creating a decadent yet refreshing dessert.

# 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

# Directions:

01 - Blend strawberries in a food processor until smooth. Pass puree through fine mesh sieve to remove seeds.
02 - Combine strawberry puree and sugar in small saucepan. Warm over medium heat until sugar dissolves and mixture simmers gently. Remove from heat.
03 - Sprinkle gelatin over cold water in small bowl and let bloom for 5 minutes. Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Cool to room temperature.
04 - In large bowl, whip heavy cream with vanilla extract and salt until soft peaks form.
05 - Gently fold cooled strawberry mixture into whipped cream until well combined. Divide mousse evenly into serving glasses, filling each approximately 2/3 full. Refrigerate at least 1 hour until set.
06 - Place chopped chocolate in heatproof bowl. Heat heavy cream in small saucepan until just simmering without boiling. Pour hot cream over chocolate and let stand 2 minutes. Stir until smooth and glossy. Cool to room temperature.
07 - Spoon or pour cooled ganache over set strawberry mousse in each glass, creating distinct layer. Refrigerate at least 1 hour until ganache sets completely.
08 - Just before serving, top each mousse with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Suggestions:

01 -
  • It tastes like luxury but comes together with pantry staples and fresh berries.
  • The mousse is so light it practically floats off the spoon, yet the ganache adds just enough richness to satisfy.
  • You can make it entirely ahead, which means no stress when guests arrive.
  • It looks stunning in clear glasses, like something from a French patisserie.
02 -
  • If you add the gelatin mixture to the whipped cream while it's still warm, the cream will deflate and you'll lose that airy texture.
  • Folding too vigorously will knock out the air you just whipped in; use a light hand and work in slow, sweeping motions.
  • Let the ganache cool before pouring or it will melt the mousse layer beneath it and create a muddy swirl instead of a clean divide.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream; it makes the cream fluff up faster and hold its shape longer.
  • Use a piping bag to fill the glasses if you want clean, professional-looking layers without smudges on the sides.
  • If your ganache seizes or looks grainy, whisk in a teaspoon of warm cream at a time until it smooths out again.
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