Chocolate-Covered Strawberry Mousse (Printable)

Airy strawberry mousse with silky chocolate ganache—a refreshing, decadent treat for any special 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

# Directions:

01 - Blend fresh strawberries in a food processor until completely smooth. Pass the puree through a fine mesh sieve to remove all seeds.
02 - Combine strawberry puree and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture reaches a gentle simmer. Remove from heat immediately.
03 - Sprinkle powdered gelatin over cold water in a small bowl and allow to bloom undisturbed for 5 minutes. Stir the bloomed gelatin into the warm strawberry mixture until fully dissolved. Let cool to room temperature.
04 - In a large mixing bowl, whip chilled heavy cream with vanilla extract and salt using an electric mixer or hand whisk until soft peaks form.
05 - Gently fold the cooled strawberry mixture into whipped cream using a spatula until well combined with no visible streaks.
06 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until completely set.
07 - 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 undisturbed for 2 minutes, then stir until smooth and glossy.
08 - Allow ganache to cool to room temperature. Carefully spoon or pour 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.
09 - Just before serving, top each glass with fresh strawberry halves, shaved chocolate, or mint leaves according to preference.

# Expert Tips:

01 -
  • It looks impossibly elegant but comes together with pantry basics and a little patience.
  • The mousse is so light it practically floats off the spoon, while the ganache adds just enough decadence to make it feel special.
  • You can make it the night before and pull it from the fridge like a magician when guests arrive.
02 -
  • If you add the strawberry mixture to the cream while it's still warm, the mousse will collapse into pink soup, so always let it cool completely first.
  • Blooming the gelatin properly is non-negotiable, if you rush it or use hot water, it won't set evenly and you'll end up with a wobbly mess.
  • Don't boil the cream for the ganache or the chocolate will seize and turn grainy instead of smooth.
03 -
  • Chill your mixing bowl and whisk in the freezer for ten minutes before whipping the cream, it'll whip faster and hold better.
  • If your ganache looks broken or grainy, add a teaspoon of warm cream and whisk gently until it comes back together.
  • For a boozy twist, stir a tablespoon of Grand Marnier or Chambord into the cooled strawberry mixture before folding it into the cream.
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