Chocolate-Covered Strawberry Mousse (Printable)

Airy strawberry mousse with silky chocolate ganache. Decadent, refreshing, and perfect for any special 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 the fresh strawberries until smooth. Pass the puree through a fine mesh sieve to remove seeds.
02 - Combine strawberry puree and sugar in a small saucepan. Warm over medium heat until sugar dissolves and mixture is just simmering. Remove from heat. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Cool to room temperature.
03 - In a large bowl, whip heavy cream with vanilla extract and salt to soft peaks. Gently fold cooled strawberry mixture into the whipped cream until well combined.
04 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
05 - 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. Stir until smooth and glossy. Allow ganache to cool to room temperature.
06 - Spoon or pour cooled ganache over set strawberry mousse in each glass, creating a distinct layer. Refrigerate at least 1 hour until ganache is completely set.
07 - Just before serving, top each mousse with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Advice:

01 -
  • It tastes like a chocolate-covered strawberry but in cloud form, light enough that you don't feel weighed down after dinner.
  • The two-layer trick makes it look like you went to pastry school, but it's really just patient folding and a little chill time.
  • You can make it the night before and pull it out right before guests arrive, no last-minute panic required.
02 -
  • The strawberry mixture must cool completely before folding it into the whipped cream, or the warmth will melt the cream and you'll end up with strawberry soup instead of mousse.
  • Don't skip straining the puree because strawberry seeds have a way of getting stuck in your teeth and ruining an otherwise elegant moment.
  • Let the ganache cool before pouring it over the mousse, or it will sink right through the layer and muddy the whole effect.
03 -
  • Chill your mixing bowl and whisk in the freezer for ten minutes before whipping the cream, it helps the cream reach soft peaks faster and with more volume.
  • Taste your strawberry puree before adding sugar because really ripe berries might need less, and adjusting sweetness at this stage is easier than trying to fix it later.
  • 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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