Chocolate-Covered Strawberry Mousse

The kitchen was warm that Sunday afternoon, and I had just bought two cartons of strawberries on impulse at the farmers market. I wanted something elegant but not fussy, something that tasted like celebration without the stress of a layered cake. That's when I remembered a mousse my neighbor once brought to a potluck, delicate and cloud-like, with a glossy chocolate top that cracked gently under a spoon. I decided to try my own version, and by evening, six little glasses sat chilling in the fridge, waiting to surprise my dinner guests.

I made this for my sister's birthday once, and she insisted I was hiding some secret culinary training. The truth was I'd overwhipped the cream the first time I tried it and had to start over, but the second attempt turned out so silky and perfect that I've never doubted the recipe since. Now it's my go to whenever I want to impress someone without spending all day in the kitchen. There's something about serving individual portions in glass cups that makes people feel special, like they're getting their own little treasure.

Ingredients

• Fresh strawberries: Use the ripest, sweetest berries you can find because their flavor is the star here, and dull berries will make a dull mousse.
• Granulated sugar: Just enough to sweeten without masking the berry brightness, and it helps dissolve the gelatin smoothly.
• Powdered gelatin: This is what gives the mousse structure so it holds its shape in the glass, but don't skip the blooming step or it will clump.
• Heavy cream (chilled): Cold cream whips faster and holds peaks better, so pull it straight from the fridge and don't let it sit out.
• Pure vanilla extract: A little vanilla rounds out the strawberry flavor and makes everything taste more cohesive.
• Semi sweet or dark chocolate: Choose chocolate you'd happily eat on its own because the ganache is only two ingredients, and quality matters.
• Heavy cream (for ganache): This second portion gets heated to melt the chocolate into a glossy, pourable layer.
• Fresh strawberries for garnish: A halved berry on top signals exactly what's inside and adds a pop of color.
• Shaved chocolate or mint leaves: Optional, but a curl of chocolate or a tiny sprig of mint makes each glass look like it came from a cafe.

Instructions

Puree and sweeten the strawberries:

Blend the hulled berries until completely smooth, then press the puree through a fine mesh sieve to catch all the seeds. Warm it gently with the sugar in a small saucepan, stirring until the sugar melts and the mixture barely starts to simmer.

Bloom and dissolve the gelatin:

Sprinkle the gelatin over cold water in a small bowl and let it sit for five minutes until it looks wrinkled and thick. Stir it into the warm strawberry mixture off the heat, and watch it disappear into a glossy pink liquid.

Whip the cream:

In a large bowl, beat the cold heavy cream with vanilla and a pinch of salt until soft peaks form. Don't overdo it or the mousse will turn grainy instead of airy.

Fold in the strawberry base:

Once the strawberry mixture has cooled to room temperature, gently fold it into the whipped cream using a spatula, turning the bowl and scooping from the bottom. You want to keep as much air in the cream as possible.

Chill the mousse:

Spoon or pipe the mousse into your serving glasses, filling each about two thirds full, and refrigerate for at least an hour. The mousse should feel firm to the touch but still tremble slightly when you jiggle the glass.

Make the ganache:

Place the chopped chocolate in a heatproof bowl, then heat the cream until it just starts to simmer and pour it over the chocolate. Let it sit undisturbed for two minutes, then stir slowly until the ganache is smooth and shiny.

Layer and set:

Let the ganache cool to room temperature so it doesn't melt the mousse, then spoon it gently over each chilled mousse layer. Return the glasses to the fridge for at least another hour until the ganache is firm.

Garnish and serve:

Right before serving, top each glass with a halved strawberry, a few shavings of chocolate, or a small mint leaf. Serve cold with a long spoon.

Pin It

There was one evening when I served this to a friend who swore she didn't like mousse because it was always too rich. She took one tentative bite, then another, and by the end she'd scraped the glass clean and asked for the recipe. It reminded me that sometimes the best cooking moments aren't about complexity, they're about balance, lightness meeting richness, fruit meeting chocolate, and a little bit of care in every layer.

Make Ahead Magic

This dessert loves being made in advance, which is why I reach for it whenever I'm hosting and don't want to be stuck in the kitchen during dinner. You can prepare the mousse and ganache a full day ahead, cover the glasses with plastic wrap, and let them chill until you're ready to serve. Just wait to add the garnishes until the last minute so the strawberries stay bright and the chocolate shavings don't melt. I've even made these on a Friday night and served them at a Saturday lunch, and they tasted just as fresh and airy as if I'd whipped them that morning.

Flavor Twists Worth Trying

Once you've nailed the basic version, this mousse is incredibly forgiving when it comes to flavor experiments. I've stirred a tablespoon of Grand Marnier into the strawberry puree for a grown up edge, swapped the dark chocolate for white chocolate ganache when I wanted something sweeter, and even folded in a handful of crushed freeze dried strawberries for extra berry punch. A friend of mine uses raspberry puree instead of strawberry and tops it with milk chocolate, and it's just as stunning. The technique stays the same, so you can play with the flavors based on what's in season or what you're craving.

Serving and Storage

I like to serve these in clear glasses so you can see the two distinct layers, but small ramekins or even teacups work beautifully if that's what you have. If you're transporting them, keep them upright in a shallow box and don't stack anything on top, the ganache can smudge. Leftovers will keep in the fridge for up to two days, though the mousse may lose a bit of its fluffiness over time.

• Always chill your serving glasses for 10 minutes before filling them, it helps the mousse set faster.
• If you don't have a piping bag, a zip top bag with the corner snipped off works perfectly for a cleaner fill.
• Bring the desserts out of the fridge about five minutes before serving so the ganache softens just slightly and the flavors open up.

Pin It

This dessert has become my quiet little showstopper, the one I make when I want something beautiful without the fuss of frosting or layers. It never fails to make people pause, smile, and take that first slow, savoring bite.

Questions & Answers

→ Can I make this dessert ahead of time?

Yes, the mousse can be prepared up to one day in advance and kept refrigerated until ready to serve. 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 works best. High-quality chocolate ensures a smooth, glossy ganache with rich flavor that complements the strawberry mousse.

→ Can I substitute the gelatin with a vegetarian alternative?

Yes, you can use 1 tablespoon of agar-agar powder as a plant-based substitute. Follow the package directions for proper blooming and setting instructions.

→ How do I prevent lumps in the mousse?

Ensure the strawberry-gelatin mixture is completely cooled to room temperature before folding it into the whipped cream. Fold gently using a spatula to maintain the airy texture.

→ What serving vessels work best for this dessert?

Clear glasses or ramekins showcase the beautiful layers best. Wine glasses, parfait glasses, or small mason jars all work wonderfully for elegant presentation.

→ How long does the mousse need to set?

The strawberry mousse layer needs at least 1 hour to set before adding the ganache. After adding the chocolate layer, refrigerate for another hour until the ganache is firm.