Chocolate-Covered Strawberry Mousse (Printable)

Airy strawberry mousse layered with silky chocolate ganache for a decadent yet refreshing dessert experience.

# 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 hulled and chopped strawberries until smooth.
02 - Pass the strawberry puree through a fine mesh sieve to remove seeds.
03 - In a small saucepan, combine strawberry puree and granulated sugar. Warm over medium heat until sugar dissolves and mixture reaches a gentle simmer. Remove from heat.
04 - Sprinkle powdered gelatin over cold water in a small bowl and let bloom for 5 minutes.
05 - Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
06 - In a large bowl, whip chilled heavy cream with vanilla extract and salt until soft peaks form.
07 - Gently fold cooled strawberry mixture into whipped cream until well combined.
08 - Spoon or pipe mousse evenly into serving glasses, filling each approximately 2/3 full. Refrigerate for at least 1 hour until set.
09 - Place chopped chocolate in a heatproof bowl.
10 - Heat heavy cream in a small saucepan until just simmering. Do not boil.
11 - Pour hot cream over chocolate and let stand for 2 minutes. Stir until smooth and glossy.
12 - Allow ganache to cool to room temperature.
13 - Spoon or pour cooled ganache over set strawberry mousse in each glass, creating a distinct layer. Refrigerate for at least 1 hour until ganache is set.
14 - Just before serving, garnish each glass with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Suggestions:

01 -
  • The mousse is impossibly light but still rich enough to feel like a true dessert.
  • The chocolate layer adds just enough bitterness to balance the berry sweetness without overwhelming it.
  • You can make it a full day ahead and pull it out of the fridge looking like you spent hours on it.
  • It uses simple ingredients you probably already have on hand or can grab in one quick stop.
02 -
  • Let the strawberry mixture cool completely before folding it into the whipped cream or the heat will deflate everything you worked for.
  • Do not overwhip the cream because stiff peaks will not fold in smoothly and the mousse will end up dense instead of light.
  • If the ganache looks broken or grainy, whisk in a teaspoon of warm cream at a time until it comes back together.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream for the fluffiest results.
  • Use a fine mesh sieve to strain the strawberry puree even if it seems smooth because the tiniest seeds will ruin the silky texture.
  • Let the ganache cool just until it thickens slightly before pouring so it creates a clean layer instead of sinking into the mousse.
Return