Chocolate-Covered Strawberry Mousse

My cousin showed up at my door one Saturday with a flat of strawberries she couldn't use before they turned. We spent the afternoon experimenting, and this mousse happened almost by accident when I whipped the cream a little too long and decided to just fold it all together anyway. The chocolate layer came later, after I tasted it and thought it needed something richer to balance the bright fruit. Now it's the dessert I make when I want to look fancy without losing my mind in the kitchen.

I made this for a spring dinner party where half the guests were gluten-free and the other half just wanted dessert that didn't involve flour dust all over my counter. Everyone went quiet after the first spoon, which is either the highest compliment or a sign I should have made more. One friend scraped her glass so thoroughly I thought she might lick it, and I didn't blame her one bit.

Ingredients

• Fresh strawberries: Use the ripest, reddest ones you can find because their sweetness directly affects how much sugar you'll need, and bland berries make bland mousse.
• Granulated sugar: This dissolves into the warm puree and sweetens without graininess, though you can dial it back if your strawberries are especially sweet.
• Powdered gelatin: Blooming it in cold water first prevents clumping, and it's what gives the mousse enough structure to hold its airy shape without turning into pudding.
• Heavy cream (for mousse): Must be cold straight from the fridge so it whips up properly, creating those soft peaks that make the mousse feel like eating a strawberry cloud.
• Pure vanilla extract: Just a teaspoon enhances the strawberry flavor without competing, adding warmth that rounds out the brightness.
• Pinch of salt: Seems small but it sharpens all the other flavors and keeps the mousse from tasting flat or one-note.
• Semi-sweet or dark chocolate: Go for quality here because the ganache is only two ingredients, and cheap chocolate tastes waxy and dull once it cools.
• Heavy cream (for ganache): Heat it gently until it just starts to simmer, then pour it over the chocolate and let physics do the work.
• Fresh strawberries for garnish: A halved berry on top signals what's inside and adds a pop of color that makes the whole thing more inviting.
• Shaved chocolate or mint leaves: Optional, but a little garnish makes it feel like a restaurant dessert even if you're serving it in juice glasses.

Instructions

Puree and sweeten the strawberries:

Blend the hulled berries until completely smooth, then push the puree through a fine mesh sieve to catch all the seeds. Warm it gently with the sugar in a small saucepan until the sugar dissolves and the mixture just starts to simmer, then pull it off the heat.

Bloom and dissolve the gelatin:

Sprinkle the gelatin over cold water in a small bowl and let it sit for five minutes until it looks swollen and spongy. Stir it into the warm strawberry mixture until it disappears completely, then let the whole thing cool to room temperature so it doesn't deflate your whipped cream later.

Whip the cream:

In a large bowl, whip the chilled heavy cream with vanilla and a pinch of salt until it holds soft peaks that curl over when you lift the whisk. Don't overdo it or you'll end up with butter instead of mousse.

Fold and chill the mousse:

Gently fold the cooled strawberry mixture into the whipped cream using a spatula, cutting down through the center and turning the bowl as you go until everything is combined and pale pink. Spoon or pipe the mousse into serving glasses, filling each about two-thirds full, then refrigerate for at least an hour until set.

Make the ganache:

Place the chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over the chocolate and let it sit undisturbed for two minutes. Stir slowly until the ganache is smooth and glossy, let it cool to room temperature, then spoon it over the set mousse to create a distinct layer.

Final chill and garnish:

Refrigerate the assembled desserts for at least another hour until the ganache is set and cool. Right before serving, top each glass with a halved strawberry, some shaved chocolate, or a mint leaf if you're feeling fancy.

Save

The first time I served this, my neighbor asked if I'd ordered it from a bakery and just pretended I made it. I took that as a win. There's something satisfying about pulling a dessert this pretty out of your own fridge, especially when it tastes like the platonic ideal of chocolate-covered strawberries but somehow lighter and more interesting.

Make-Ahead Magic

This dessert actually benefits from sitting in the fridge overnight, giving the mousse time to firm up and the ganache to set into a silky layer that cuts cleanly with a spoon. I've made it on Friday night and served it Sunday afternoon without any loss of texture or flavor. Just hold off on the garnish until right before serving so the strawberries don't weep and the mint doesn't wilt into sad little ribbons.

Flavor Twists Worth Trying

If you want to add a boozy note, stir a tablespoon of Grand Marnier or amaretto into the cooled strawberry puree before folding it into the cream. I've also swapped the dark chocolate for white chocolate ganache, which makes the whole thing taste like a fancy strawberries-and-cream situation. For a more dramatic presentation, layer the mousse and ganache twice in taller glasses, creating striped levels that look impressive but require no extra skill.

Serving and Storage

Serve this chilled, straight from the fridge, ideally in clear glasses so people can see the layers before they dig in. Leftovers keep covered in the fridge for up to two days, though the mousse may soften slightly and the ganache can develop a thin skin if not sealed well. I like to press plastic wrap directly onto the surface of any leftover portions to keep them fresh.

• Use a hot spoon to slice through the ganache cleanly if it sets too firm.
• If you're transporting these, keep them upright in a shallow box and chill them again once you arrive.
• For a non-gelatin version, substitute with agar-agar powder and follow the package directions, though the texture will be slightly firmer.

Save

This is the dessert I reach for when I want to feel like I have my life together, even if the rest of the meal was chaotic. It's elegant, foolproof once you get the hang of folding, and tastes like something you'd pay too much for at a French bistro.

Recipe FAQs

→ Can I make this dessert ahead of time?

Yes, this mousse can be prepared up to one day in advance. Keep it refrigerated until ready to serve, and add fresh garnishes just before presenting.

→ What type of chocolate works best for the ganache?

Semi-sweet or dark chocolate with 60-70% cacao works beautifully. Choose high-quality chocolate for the smoothest, most flavorful ganache.

→ How do I make this without gelatin?

Substitute gelatin with 1 tablespoon agar-agar powder. Follow the package directions for blooming and dissolving, as agar-agar sets differently than gelatin.

→ Can I use frozen strawberries instead of fresh?

Yes, thawed frozen strawberries work well. Drain excess liquid before pureeing to maintain the proper consistency and prevent the mousse from becoming too watery.

→ How long does the mousse need to chill?

The strawberry layer needs at least 1 hour to set before adding ganache. After adding the chocolate layer, chill for another hour minimum, for a total of 2+ hours.

→ What can I use instead of heavy cream?

For a lighter version, use coconut cream as a dairy-free alternative. Chill the can overnight and whip only the solid portion that rises to the top.