Save I stumbled on this combination during a particularly hot June afternoon when the thought of turning on the oven made me want to weep. I had a basket of strawberries threatening to go soft and a bar of chocolate I'd been hoarding. The idea came from nowhere: why not make something cold, something that felt like eating a cloud? That first spoonful, sweet and airy with the dark richness underneath, convinced me I'd accidentally made something worth repeating.
The first time I served this, my friend Laura actually paused mid-conversation to ask if I'd ordered it from somewhere. I laughed and told her it was just strawberries and cream with a little magic folded in. She made me write down the steps on a napkin before she left. I still think about that napkin sometimes, smudged with chocolate fingerprints, probably stuffed in a drawer somewhere.
Ingredients
- Fresh strawberries: Use the ripest ones you can find because their sweetness carries the entire mousse, and always taste one before you blend.
- Granulated sugar: Just enough to coax out the berry flavor without making it cloying, and it helps the gelatin dissolve smoothly.
- Powdered gelatin: This is what gives the mousse its hold, so don't skip the blooming step or it'll clump and ruin the texture.
- Cold water: Gelatin needs cold water to bloom properly, think of it as waking it up gently before the heat hits.
- Heavy cream, chilled: Cold cream whips faster and holds its shape better, and it's the backbone of that airy texture.
- Pure vanilla extract: A little warmth that makes the strawberry taste more like itself, not less.
- Pinch of salt: It sharpens everything and keeps the sweetness from going flat.
- Semi-sweet or dark chocolate: Quality matters here because it's the last thing your tongue touches, so don't grab the cheap stuff.
- Heavy cream for ganache: The same cream, different job, it melts the chocolate into silk.
- Fresh strawberries for garnish: A halved berry on top signals what's inside before the first bite.
- Shaved chocolate or mint leaves: Optional, but they make it feel like you tried, even if you didn't.
Instructions
- Puree and strain the berries:
- Blend the strawberries until they're completely smooth, then push the puree through a fine sieve to catch the seeds. You want pure, silky fruit with no gritty surprise.
- Warm the puree with sugar:
- Heat gently until the sugar melts and the mixture just starts to simmer, then pull it off the heat. This step marries the flavors and preps the base for gelatin.
- Bloom and dissolve the gelatin:
- Sprinkle gelatin over cold water and wait five minutes until it looks swollen and wrinkled. Stir it into the warm strawberry mixture until it vanishes completely.
- Cool the strawberry base:
- Let it sit at room temperature until it's no longer warm to the touch. If it's too hot, it'll deflate your whipped cream.
- Whip the cream:
- Beat the chilled cream with vanilla and salt until soft peaks form, the kind that flop over gently when you lift the whisk. Don't overbeat or you'll end up with butter.
- Fold in the strawberry mixture:
- Add the cooled puree to the whipped cream in three additions, folding gently with a spatula to keep the air in. The mousse should be pale pink and billowy.
- Fill the glasses:
- Spoon or pipe the mousse into serving glasses, filling them about two thirds of the way. Refrigerate for at least an hour until they're set and hold their shape.
- Make the ganache:
- Pour hot cream over chopped chocolate, let it sit for two minutes, then stir slowly until glossy. Patience here prevents grainy ganache.
- Layer the ganache:
- Once the ganache has cooled to room temperature, spoon it gently over the set mousse to create a distinct layer. Refrigerate again for at least an hour.
- Garnish and serve:
- Right before serving, top each glass with a strawberry half, some shaved chocolate, or a mint leaf. It's the final flourish that makes it feel like dessert, not just a snack.
Save There was a dinner party where I made these in mason jars because I'd run out of fancy glasses, and someone told me they looked like something from a magazine. I didn't tell them I'd been improvising the whole time. That's the thing about this dessert, it forgives you and makes you look like you knew what you were doing all along.
How to Know When the Mousse Is Set
Gently tilt one of the glasses after an hour in the fridge. If the mousse holds firm and doesn't slosh or ripple, it's ready for the ganache. If it still jiggles like liquid, give it another thirty minutes. I learned this the hard way after pouring ganache too soon and watching it sink straight through to the bottom.
Choosing the Right Chocolate
Semi-sweet is safe and universally loved, but dark chocolate with 60 to 70 percent cacao adds a bittersweet edge that plays beautifully against the strawberry sweetness. Avoid milk chocolate here, it's too soft and sweet and won't set into a clean layer. I once used a cheap baking bar and regretted it immediately, the ganache tasted flat and waxy.
Make-Ahead and Storage Tips
You can make the mousse and ganache layers a full day ahead and keep them covered in the fridge. They actually taste better after sitting overnight because the flavors settle and deepen. Just wait to add the garnish until right before serving so the berries stay bright and the chocolate doesn't sweat.
- Cover each glass with plastic wrap pressed gently against the surface to prevent a skin from forming.
- If you're stacking them in the fridge, don't let anything touch the ganache layer or it'll smudge.
- They'll keep for up to two days, but the texture is best within the first 24 hours.
Save This dessert has become my go-to whenever I want to impress without stress. It's proof that sometimes the best things come from a hot day, a handful of berries, and the willingness to just try something.
Recipe FAQs
- → Can I make this dessert ahead of time?
Yes, this mousse can be prepared up to 24 hours in advance. Keep it refrigerated and add garnishes just before serving for the freshest presentation.
- → What type of chocolate works best for the ganache?
Semi-sweet or dark chocolate with 60-70% cocoa content produces the best results. High-quality chocolate creates a smoother, glossier ganache with richer flavor.
- → Can I substitute frozen strawberries for fresh?
Yes, thawed frozen strawberries work well. Drain excess liquid before pureeing to maintain proper consistency and prevent the mousse from becoming too watery.
- → Is there a vegetarian alternative to gelatin?
Use 1 tablespoon of agar-agar powder as a plant-based substitute. Follow the package instructions for proper blooming and setting, as it behaves slightly differently than gelatin.
- → How do I know when the mousse has set properly?
The mousse should feel firm to the touch and hold its shape when gently tilted. Typically, 1-2 hours of chilling is sufficient for proper setting.
- → Can I add alcohol to enhance the flavor?
A splash of Grand Marnier, Chambord, or strawberry liqueur can be added to the strawberry puree for added depth. Use 1-2 tablespoons for subtle enhancement.