Chocolate-Covered Strawberry Mousse (Printable)

Luscious strawberry mousse layered with silky chocolate ganache—a decadent yet refreshing dessert for any occasion.

# 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

# Step-by-step Directions:

01 - In a blender or food processor, puree the fresh strawberries until completely smooth. Pass the puree through a fine mesh sieve to remove all seeds and achieve a silky texture.
02 - In a small saucepan, combine the strained strawberry puree with granulated sugar. Warm over medium heat, stirring occasionally, until the sugar completely dissolves and the mixture reaches a gentle simmer. Remove from heat immediately.
03 - Sprinkle powdered gelatin over cold water in a small bowl. Let stand undisturbed for 5 minutes to allow the gelatin to fully bloom and absorb the liquid.
04 - Stir the bloomed gelatin into the warm strawberry mixture until completely dissolved and smooth. Allow the mixture to cool to room temperature, approximately 15 to 20 minutes.
05 - In a large mixing bowl, whip the chilled heavy cream with vanilla extract and salt until soft peaks form. The cream should increase in volume and maintain a light, airy texture.
06 - Gently fold the cooled strawberry mixture into the whipped cream using a spatula, folding slowly until the ingredients are well combined and the mousse retains its airy structure. Avoid overmixing.
07 - Spoon or pipe the strawberry mousse evenly into serving glasses or ramekins, filling each approximately 2/3 full. Refrigerate for at least 1 hour until the mousse is firmly set.
08 - Place the chopped chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it reaches a gentle simmer but does not boil. Pour the hot cream directly over the chocolate and let stand undisturbed for 2 minutes to allow the residual heat to soften the chocolate.
09 - Stir the chocolate and cream mixture using a whisk or spatula until the chocolate is completely melted and the ganache becomes smooth and glossy. Allow the ganache to cool slightly to room temperature before layering.
10 - Spoon or carefully pour the room-temperature ganache over the set strawberry mousse in each glass, creating a distinct chocolate layer. Refrigerate for at least 1 hour until the ganache is completely set.
11 - Just before serving, top each dessert with fresh strawberry halves, shaved chocolate curls, or fresh mint leaves according to preference for an elegant presentation.

# Expert Advice:

01 -
  • The strawberry layer is so light it melts on your tongue, while the ganache adds just enough richness to balance the fruit.
  • It looks fancy in those little glasses, but honestly, it comes together faster than most cakes and requires no baking at all.
  • You can make it the night before and pull it out of the fridge when guests arrive, which means less stress and more time to enjoy the evening.
  • The combination of fresh berries and dark chocolate feels indulgent but not heavy, so you can finish a serving without feeling weighed down.
02 -
  • If you add the strawberry mixture to the whipped cream while it's still warm, the cream will deflate and you'll end up with a runny mess instead of fluffy mousse.
  • Don't skip straining the strawberry puree, those tiny seeds might seem harmless but they ruin the smooth, airy texture you're aiming for.
  • Let the ganache cool completely before layering it on, or it will sink into the mousse and muddy the pretty layers you worked to create.
03 -
  • Always taste your strawberry puree before adding sugar, really ripe berries need less sweetening and you don't want it too cloying.
  • Whip the cream to soft peaks only, overwhipped cream turns grainy and won't fold smoothly into the strawberry mixture.
  • If your ganache seizes or looks grainy, whisk in a teaspoon of warm cream at a time until it smooths out again.
  • For a non gelatin version, substitute with agar agar powder and follow the package directions, it sets firmer but works just as well.
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