Chocolate-Covered Strawberry Mousse (Printable)

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

# What You 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

# Steps:

01 - In a blender or food processor, puree the hulled strawberries until completely smooth.
02 - Pass the puree through a fine mesh sieve to remove all seeds.
03 - In a small saucepan, combine strawberry puree and sugar. Warm over medium heat until sugar dissolves and mixture reaches a gentle simmer. Remove from heat immediately.
04 - Sprinkle gelatin over cold water in a small bowl and allow to bloom undisturbed for 5 minutes.
05 - Stir bloomed gelatin into the 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 to soft peaks using an electric mixer or hand whisk.
07 - Gently fold the cooled strawberry mixture into the whipped cream until well combined, being careful not to deflate the cream.
08 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
09 - 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.
10 - Stir ganache until smooth and glossy. Allow to cool to room temperature.
11 - Spoon or pour cooled ganache over the set strawberry mousse in each glass, creating a distinct chocolate layer. Refrigerate for at least 1 hour until ganache is completely set.
12 - Just before serving, top each mousse with fresh strawberry halves, shaved chocolate, or mint leaves as desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands on time is surprisingly short.
  • The strawberry mousse is light enough that you don't feel weighed down, yet the ganache makes it indulgent.
  • You can make it the night before and pull it from the fridge looking like a dessert from a French patisserie.
  • It works for fancy dinners and casual weeknight treats without changing a thing.
02 -
  • Let the strawberry mixture cool completely before folding it into the whipped cream, or the warmth will melt the cream and you will lose all that airy texture.
  • Do not overwhip the cream, soft peaks are your target because stiff cream will not fold smoothly and the mousse will look streaky instead of uniform.
  • If your ganache looks grainy or broken, add a teaspoon of warm cream and stir gently until it comes back together smooth.
  • Chill each layer fully before adding the next, or the ganache will sink into the mousse and you will lose the beautiful definition between layers.
03 -
  • Use room temperature ganache when you pour it over the mousse so it spreads evenly and does not crack or clump.
  • If you want extra strawberry flavor, macerate a few diced berries with a teaspoon of sugar and spoon them between the mousse and ganache layers for a surprise burst of fruit.
  • Pipe the mousse into the glasses using a piping bag for cleaner edges and a more professional look, but a spoon works perfectly fine if you do not have one.
  • Add a tablespoon of liqueur like Grand Marnier or Chambord to the strawberry puree for a grown up twist that deepens the flavor without making it boozy.
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