Chocolate-Covered Strawberry Mousse (Printable)

Airy strawberry mousse layered with silky chocolate ganache for a decadent yet refreshing dessert experience.

# What You'll Need:

→ Strawberry Mousse

01 - 1 1/2 cups fresh strawberries, hulled and chopped
02 - 1/4 cup granulated sugar
03 - 1 1/2 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 - 1/2 cup heavy cream

→ Garnish

10 - Fresh strawberries, halved
11 - Shaved chocolate or chocolate curls
12 - Mint leaves

# How-To Steps:

01 - Puree fresh hulled strawberries in a blender or food processor until smooth. Pass the puree through a fine mesh sieve to remove seeds.
02 - Sprinkle powdered gelatin over cold water in a small bowl and let bloom for 5 minutes until fully hydrated.
03 - In a small saucepan, combine strawberry puree and granulated sugar. Warm over medium heat until sugar dissolves and mixture is just simmering. Remove from heat.
04 - Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Allow mixture to cool to room temperature.
05 - In a large bowl, whip chilled heavy cream with vanilla extract and salt to soft peaks using an electric mixer or hand whisk.
06 - Gently fold cooled strawberry mixture into whipped cream using a spatula until well combined, being careful not to deflate the cream.
07 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
08 - 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.
09 - Stir chocolate and cream together until smooth and glossy. Allow ganache to cool to room temperature.
10 - Spoon or pour cooled ganache over set strawberry mousse in each glass, creating a distinct layer. Refrigerate for at least 1 hour until ganache is set.
11 - Just before serving, garnish each mousse with fresh strawberry halves, shaved chocolate curls, or mint leaves as desired.

# Top Tips:

01 -
  • It looks like you hired a pastry chef, but it comes together with everyday tools and supermarket ingredients.
  • The contrast between airy strawberry mousse and rich ganache feels indulgent without being heavy.
  • You can make it the night before and pull it out of the fridge looking flawless.
  • Every spoonful tastes like biting into a chocolate covered strawberry, only better.
02 -
  • If the strawberry mixture is too hot when you fold it into the whipped cream, the cream will deflate and you'll lose all that precious airiness.
  • Blooming the gelatin in cold water first is non negotiable because adding it directly to hot liquid creates rubbery clumps that won't dissolve.
  • Use a sieve for the strawberry puree or you'll end up with seeds in your mousse, which changes the texture from silky to gritty.
  • Don't pour hot ganache directly onto the mousse or it will melt the top layer and create a swirl instead of a clean divide.
03 -
  • Taste your strawberry puree before adding sugar because some berries are sweeter than others, and you can always adjust.
  • When folding the mousse, stop as soon as you no longer see streaks of cream, overmixing will deflate all the air you worked to whip in.
  • If your ganache seizes or looks grainy, add a teaspoon of warm cream and stir gently until it comes back together.
  • For a truly pro finish, wipe the inside rim of each glass with a damp cloth before chilling so there are no smudges or drips.
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