Chocolate-Covered Strawberry Mousse (Printable Version)

Luscious strawberry mousse layered with silky chocolate ganache, creating a decadent yet refreshing dessert.

# 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 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 seeds and achieve a silky texture.
02 - 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. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Cool to room temperature.
03 - In a large bowl, whip chilled heavy cream with vanilla extract and salt using an electric mixer or hand whisk until soft peaks form.
04 - Gently fold the cooled strawberry mixture into the whipped cream using a spatula until well combined, maintaining the airy texture.
05 - Spoon or pipe mousse evenly into serving glasses or ramekins, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
06 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, being careful not to boil. Pour hot cream over chocolate and let stand for 2 minutes. Stir until smooth and glossy. Cool ganache to room temperature.
07 - Spoon or pour the cooled chocolate ganache over the set strawberry mousse in each glass, creating a distinct layer. Refrigerate for at least 1 hour until ganache is completely set.
08 - Just before serving, top each glass with fresh strawberry halves, shaved chocolate curls, or mint leaves as desired.

# Expert Advice:

01 -
  • It tastes like a celebration but comes together with everyday ingredients you probably already have.
  • The contrast between cool berry sweetness and rich chocolate feels like a little luxury every single time.
  • You can make it the night before and pull it out when you need to impress without breaking a sweat.
02 -
  • If your gelatin mixture is too hot when you fold it into the whipped cream, the mousse will deflate and turn soupy, so always let it cool completely first.
  • Good chocolate makes or breaks the ganache, cheap stuff can taste waxy and dull once it sets, so spend a little extra on something you'd actually want to eat on its own.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, it makes a noticeable difference in how quickly and stiffly it peaks.
  • If the ganache looks too thin after cooling, let it sit at room temperature for another ten minutes, it will thicken as the chocolate sets.
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