Chocolate-Covered Strawberry Mousse

I stumbled into making this mousse entirely by accident one June when my CSA box delivered more strawberries than two people could reasonably snack on before they turned. The air in my kitchen was thick with humidity, the kind that makes you crave something cold and impossibly light after a long, sticky day. I had half a bar of dark chocolate sitting on the counter from some other baking project that never happened, and suddenly the two ingredients started making sense together in my head.

The first time I served this, I had forgotten to make the ganache layer until the mousse was already set in the glasses. Standing in my kitchen at 11pm, realizing my dinner party guests were arriving in twelve hours, I frantically whipped up the chocolate topping and spooned it over the already-firm strawberry base. The two layers set into distinct, beautiful strata, and when I served it the next day, my friend Sarah actually asked what restaurant I had ordered it from.

Ingredients

• Fresh strawberries: The sweetness of really ripe, in-season strawberries cannot be substituted, and pureeing them concentrates that summer flavor into something almost floral
• Granulated sugar: Just enough to draw out the strawberries natural juices and balance the tang without masking the fruit
• Powdered gelatin: This creates that signature mousse texture, somewhere between a foam and a pudding, and I learned the hard way that letting it bloom properly is non-negotiable
• Cold water: Gelatin needs cool liquid to hydrate evenly before it can dissolve into warm mixtures
• Heavy cream: The higher fat content whips into more stable clouds that will hold up when you fold in the fruit puree
• Pure vanilla extract: Even though the strawberry flavor is front and center, vanilla adds a warm, rounded undertone that keeps the mousse from tasting one-dimensional
• Pinch of salt: A tiny amount wakes up all the other flavors and keeps the sweetness from becoming cloying
• Semi-sweet or dark chocolate: The bitterness of dark chocolate cuts through the sweet strawberry layer, and I have found that anything milk chocolate makes this dessert cloyingly sweet
• Additional heavy cream: When heated and poured over chocolate, this transforms into ganache, that silky French frosting that sets into something like truffle fudge

Instructions

Make the strawberry puree:

Toss your hulled and chopped strawberries into a blender and blitz until completely smooth, then press the mixture through a fine mesh sieve to catch all those tiny seeds that would ruin the silky texture.

Dissolve the sugar:

Combine the seedless puree with sugar in a small saucepan over medium heat, stirring just until the sugar disappears and the mixture begins to simmer around the edges.

Bloom the gelatin:

Sprinkle the gelatin evenly over cold water in a small bowl and walk away for exactly five minutes, letting it soften into a wrinkled mass that will dissolve smoothly.

Combine and cool:

Stir the bloomed gelatin into your warm strawberry mixture until it disappears completely, then set it aside to cool to room temperature while you whip the cream.

Whip the cream:

In a large bowl, beat the heavy cream with vanilla and salt until soft peaks form, which means the cream should droop over itself when you lift the whisk.

Fold together:

Gently pour the cooled strawberry mixture over the whipped cream and fold with a spatula, using long, slow strokes to keep as much air in the mixture as possible.

Set the mousse:

Spoon or pipe the mousse into your serving glasses, filling each about two-thirds full, then refrigerate for at least an hour until the layer is firm to the touch.

Make the ganache:

Place chopped chocolate in a heatproof bowl, heat cream until it is just simmering, then pour it over the chocolate and let it sit for two full minutes before stirring until glossy.

Layer and chill:

Let the ganache cool to room temperature, then spoon it over the set strawberry mousse in each glass and refrigerate for another hour until the chocolate layer is firm.

Garnish and serve:

Add fresh strawberry halves, shaved chocolate, or mint leaves right before serving, because moisture from the garnish can make the chocolate streak if it sits too long.

Pin it

My mother-in-law, who is notoriously picky about desserts and usually declines anything sweeter than a cup of tea, asked for the recipe after eating this at our Fourth of July barbecue last year. That moment, watching her spoon the very last bit from the glass, was when this recipe graduated from experimental to permanent rotation.

Make It Ahead

This dessert actually improves after a night in the refrigerator, when the flavors have had time to marry and the textures settle into themselves completely. I have made it up to 24 hours in advance, covered the glasses loosely with plastic wrap, and everything held together beautifully.

Chocolate Matters

I tried making this once with grocery store chocolate chips because that was what I had on hand, and the ganache never achieved that glossy, professional sheen. Good chocolate, the kind meant for eating plain rather than baking, contains more cocoa butter and emulsifiers that help it set into something smooth and velvety.

Scaling For A Crowd

When I make this for dinner parties, I set up a little assembly line with all my serving glasses lined up on the counter, and the whole process feels almost meditative in its rhythm. The recipe scales perfectly, so if you are feeding more than six people, you can simply multiply everything without adjusting the technique.

• Use a piping bag instead of spoons for the mousse layer to get cleaner edges on the glass
• Chill your serving glasses for 15 minutes before filling them to help the mousse set faster
• Let the glasses sit at room temperature for 10 minutes before serving so the ganache softens slightly

Pin it

There is something deeply satisfying about serving a dessert that looks like it required a pastry school degree but actually came together in a single afternoon. These glasses, sitting in the refrigerator with their distinct layers, are my secret weapon for moments when I want to make people feel spoiled without spending my entire day in the kitchen.

Recipe FAQs

→ Can I make this dessert ahead of time?

Yes, the mousse and ganache can both be prepared a day in advance and kept chilled in the refrigerator. This makes it a perfect dessert for entertaining.

→ What can I use if I don't have gelatin?

For a non-gelatin option, you can substitute with 1 tablespoon of agar-agar powder. Always follow the specific package directions for activating agar-agar as it can vary.

→ How can I enhance the flavor of the strawberry mousse?

For an extra depth of flavor, consider adding a splash of liqueur, such as Grand Marnier or a strawberry liqueur, to the strawberry puree mixture before folding it into the whipped cream.

→ What kind of chocolate should I use for the ganache?

Using high-quality semi-sweet or dark chocolate (around 50-70% cocoa solids) will yield the best and most flavorful results for your ganache, ensuring a smooth, rich finish.

→ How do I ensure my ganache is smooth and not grainy?

To achieve a perfectly smooth and glossy ganache, ensure your hot cream is just simmering (not boiling) and pour it over finely chopped chocolate. Let it sit undisturbed for 2-3 minutes before gently stirring from the center outwards until fully combined and smooth.

→ Is this dessert suitable for specific diets?

This dessert is vegetarian and gluten-free. It does contain dairy (cream) and gelatin. Always double-check ingredient labels for any other specific dietary needs or allergens.