Chocolate-Covered Strawberry Mousse (Printable version)

Luscious, airy strawberry mousse with silky chocolate ganache layers. A decadent and refreshing dessert, perfect for any 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 oz semi-sweet or dark chocolate, chopped
09 - 1/2 cup heavy cream

→ Garnish

10 - Fresh strawberries, halved
11 - Shaved chocolate or chocolate curls
12 - Fresh mint leaves

# Directions:

01 - Puree fresh strawberries in blender until completely smooth. Strain through fine mesh sieve to remove seeds, pressing firmly to extract all liquid.
02 - Combine strawberry puree and sugar in small saucepan. Warm over medium heat, stirring constantly until sugar dissolves and mixture just begins to simmer. Remove from heat immediately.
03 - Sprinkle powdered gelatin over cold water in small bowl. Let stand for 5 minutes until gelatin absorbs water and becomes firm.
04 - Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Allow mixture to cool to room temperature, approximately 15-20 minutes.
05 - In large bowl, whip chilled heavy cream with vanilla extract and salt using electric mixer or hand whisk until soft peaks form.
06 - Gently fold cooled strawberry mixture into whipped cream using spatula, being careful not to deflate the air. Fold until no white streaks remain.
07 - Spoon or pipe mousse evenly into serving glasses or ramekins, filling each about two-thirds full. Refrigerate for at least 1 hour until completely set.
08 - Place chopped chocolate in heatproof bowl. Heat heavy cream in small saucepan until just simmering, being careful not to boil. Pour hot cream over chocolate and let stand for 2 minutes.
09 - Stir chocolate and cream mixture starting from center until smooth and glossy. Allow ganache to cool to room temperature, stirring occasionally.
10 - Spoon or pour cooled ganache over set strawberry mousse in each glass, creating distinct top layer. Return to refrigerator for at least 1 hour until ganache is firm.
11 - Just before serving, garnish each portion with fresh strawberry halves, shaved chocolate curls, and mint leaves as desired.

# Expert Tips:

01 -
  • The contrast between the bright, almost floral strawberry layer and the dark, bittersweet chocolate creates the kind of sophisticated flavor pairing that makes people think you spent hours planning
  • It comes together faster than you would believe possible for something that looks this elegant in the glass
02 -
  • Working quickly when folding the strawberry puree into whipped cream makes the difference between a light mousse and one that collapses under its own weight
  • The ganache must cool to room temperature before layering, because hot chocolate will melt the strawberry mousse underneath
03 -
  • Strain your strawberry puree twice if you want an absolutely silky texture without even the smallest hint of seeds
  • A splash of Grand Marnier or Chambord in the strawberry puree adds a sophisticated note that makes this feel like a restaurant dessert
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