Chocolate-Covered Strawberry Mousse (Printable Page)

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

# What You'll Need:

→ Strawberry Mousse

01 - 1.5 cups fresh strawberries, hulled and chopped
02 - 0.25 cup granulated sugar
03 - 1.5 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 - 0.5 cup heavy cream

→ Garnish

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

# Step-by-Step Guide:

01 - In a blender or food processor, puree fresh strawberries until smooth, then pass through a fine mesh sieve to remove seeds.
02 - In a small saucepan, combine strawberry puree and sugar. Warm over medium heat until sugar dissolves and mixture reaches a simmer. Remove from heat.
03 - Sprinkle powdered gelatin over cold water in a small bowl and let bloom for 5 minutes without stirring.
04 - Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
05 - In a large bowl, whip chilled heavy cream with vanilla extract and salt until soft peaks form.
06 - Gently fold the cooled strawberry mixture into whipped cream until well combined, being careful not to deflate the cream.
07 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
08 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering without boiling. Pour hot cream over chocolate and let stand for 2 minutes, then stir until smooth and glossy.
09 - Allow ganache to cool to room temperature, then spoon or pour over the set strawberry mousse in each glass, creating a distinct layer.
10 - Refrigerate for at least 1 hour, or until ganache is completely set.
11 - Just before serving, garnish each dessert with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Tips:

01 -
  • It looks like you spent hours in a fancy pastry kitchen, but honestly, it's just folding and chilling.
  • The mousse is light enough that you don't feel weighed down, even after a big dinner.
  • You can make it the night before and pull it from the fridge looking like a hero.
  • The layers give you that perfect bite of creamy strawberry and rich chocolate in one spoonful.
02 -
  • If you add the strawberry mixture to the cream while it's still warm, the cream will deflate and you'll lose all that airy texture.
  • Sieving the strawberry puree takes an extra minute but makes a huge difference, no one wants seeds stuck in their teeth.
  • Let the ganache cool before pouring or it'll melt right through the mousse layer and you'll end up with a swirl instead of stripes.
03 -
  • Chill your mixing bowl and beaters along with the cream, it whips faster and holds better when everything's cold.
  • Fold the strawberry mixture in two additions, it's easier to keep the mousse light when you're not trying to incorporate everything at once.
  • If your ganache seizes or looks grainy, whisk in a tablespoon of warm cream and it'll usually come back together.
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