Save My neighbor brought over a pint of strawberries one June morning, more than she could use before they turned. I had cream in the fridge and a bar of dark chocolate leftover from baking, and suddenly I was standing at the counter folding puree into clouds of whipped cream, watching it turn pale pink. The mousse set while I made lunch, and by evening I had something that tasted like summer wrapped in silk. It became my go-to whenever strawberries were too good to waste.
I first served this at a small dinner party where half the guests were gluten-free and the other half just wanted something that felt fancy. No one asked what was in it until after they finished, which is always a good sign. One friend scraped her glass with a spoon so thoroughly I thought she might lick it. That mousse became my quiet weapon for nights when I wanted to impress without stressing.
Ingredients
- Fresh strawberries: Use the ripest ones you can find because their natural sweetness will carry the mousse, and always hull them completely so no bitter white core sneaks in.
- Granulated sugar: This dissolves into the warm puree and sweetens without adding graininess, though you can reduce it slightly if your berries are very sweet.
- Powdered gelatin: Blooming it in cold water first ensures it dissolves smoothly without clumping when you stir it into the warm strawberry mixture.
- Heavy cream (chilled): Cold cream whips faster and holds its structure better, so keep it in the fridge until the moment you need it.
- Pure vanilla extract: A little goes a long way in rounding out the berry flavor and adding a warm note that makes the mousse feel complete.
- Semi-sweet or dark chocolate: Choose a chocolate you enjoy eating on its own because that flavor will shine through in the ganache.
- Heavy cream (for ganache): Heating it gently without boiling ensures the ganache stays smooth and glossy instead of separating.
Instructions
- Puree and Strain the Berries:
- Blend the strawberries until completely smooth, then push the puree through a fine mesh sieve to catch every seed. This step takes an extra minute but makes the mousse silky instead of gritty.
- Warm the Puree with Sugar:
- Heat the strawberry puree and sugar together over medium heat, stirring until the sugar dissolves and the mixture just starts to simmer. Remove it from the heat as soon as you see the first bubbles so the fresh berry flavor stays bright.
- Bloom and Dissolve the Gelatin:
- Sprinkle gelatin over cold water and let it sit for five minutes until it looks swollen and soft. Stir it into the warm strawberry mixture until it disappears completely, then let the mixture cool to room temperature so it does not deflate the whipped cream later.
- Whip the Cream:
- Beat the chilled heavy cream with vanilla and a pinch of salt until soft peaks form, stopping before it gets stiff or grainy. Soft peaks fold in more easily and keep the mousse airy.
- Fold and Chill the Mousse:
- Gently fold the cooled strawberry mixture into the whipped cream using a spatula, scraping from the bottom and turning the bowl as you go. Spoon or pipe the mousse into serving glasses, filling each about two thirds full, and refrigerate for at least an hour until set.
- Make the Ganache:
- Place chopped chocolate in a heatproof bowl, then heat the cream until it just starts to simmer and pour it over the chocolate. Let it sit for two minutes, then stir slowly from the center outward until the ganache is smooth and glossy.
- Layer and Set:
- Let the ganache cool to room temperature so it does not melt the mousse, then spoon or pour it over the set strawberry layer in each glass. Refrigerate for at least another hour until the ganache firms up.
- Garnish and Serve:
- Top each glass with a fresh strawberry half, a few shavings of chocolate, or a sprig of mint right before serving. The garnish adds a final touch that makes it look as good as it tastes.
Save The first time I brought this to a potluck, someone asked if I had ordered it from a bakery. I laughed and said no, just strawberries and cream and a little patience. That compliment stuck with me more than any fancy cake ever did, because it proved that simple ingredients handled carefully can feel like magic.
How to Store and Make Ahead
This mousse keeps beautifully in the fridge for up to two days, covered loosely with plastic wrap so it does not pick up other flavors. I often make it the night before a gathering and add the garnish just before serving. The mousse layer can also be frozen for up to a month, though the texture softens slightly when thawed. If you are prepping early, wait to add the ganache until a few hours before serving so it stays glossy and smooth.
Swaps and Variations
You can swap strawberries for raspberries or a mix of berries if that is what you have on hand, though you may need to adjust the sugar depending on their tartness. For a boozy version, stir a tablespoon of Grand Marnier or Chambord into the cooled strawberry puree before folding it into the cream. If you are avoiding gelatin, agar-agar works well but sets firmer, so use it sparingly and follow the package directions. White chocolate ganache is a sweeter, creamier alternative to dark chocolate and pairs beautifully with the berry layer.
Serving Suggestions
This mousse shines on its own in clear glasses so you can see the layers, but it also works as a filling for tart shells or layered in a trifle with crumbled shortbread. I have served it at bridal showers, birthday dinners, and quiet weeknight desserts when I wanted something that felt special without being fussy. It pairs well with sparkling wine or a strong espresso if you want to balance the sweetness.
- Serve it in small jars with lids if you are gifting it to a friend or bringing it to a picnic.
- Add a dollop of lightly sweetened whipped cream on top for extra indulgence.
- Crush a few amaretti cookies over the ganache for a crunchy contrast.
Save This dessert never fails to make people pause mid-conversation and take a second spoonful. It is proof that you do not need complicated techniques to make something memorable, just good ingredients and a little care.
Recipe FAQs
- → Can I make this dessert ahead of time?
Yes, the mousse can be prepared a day in advance and kept chilled in the refrigerator. Add garnishes just before serving for the best presentation.
- → What type of chocolate works best for the ganache?
Semi-sweet or dark chocolate with 60-70% cocoa content works best. Use high-quality chocolate for the smoothest, most flavorful ganache layer.
- → Can I substitute the gelatin with a vegetarian alternative?
Yes, you can use 1 tablespoon of agar-agar powder as a substitute. Follow the package directions for preparation, as agar-agar sets differently than gelatin.
- → How long does the mousse need to chill?
The strawberry mousse needs at least 1 hour to set, and the ganache layer requires an additional hour. Total chilling time is approximately 2 hours for best results.
- → Do I need to remove the seeds from the strawberry puree?
Yes, passing the puree through a fine mesh sieve removes seeds and creates a smoother, more refined texture for the mousse.
- → Can I add alcohol to enhance the flavor?
Yes, a splash of Grand Marnier or other complementary liqueur can be added to the strawberry puree for extra depth of flavor.