Chocolate-Covered Strawberry Mousse (Printable)

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

# 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 Make It:

01 - In a blender or food processor, puree the strawberries until completely smooth.
02 - Pass the puree through a fine mesh sieve to remove seeds and achieve a silky texture.
03 - In a small saucepan, combine strawberry puree and sugar. Warm over medium heat until sugar dissolves and mixture is just simmering. Remove from heat immediately.
04 - Sprinkle gelatin over cold water in a small bowl and let bloom undisturbed for 5 minutes.
05 - Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
06 - In a large bowl, whip heavy cream with vanilla extract and salt to soft peaks using an electric mixer or hand whisk.
07 - Gently fold cooled strawberry mixture into the whipped cream using a spatula until well combined without deflating the cream.
08 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
09 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering without boiling.
10 - Pour hot cream over chocolate and let stand undisturbed for 2 minutes. Stir until smooth and glossy with no visible chocolate pieces.
11 - Allow ganache to cool to room temperature, then spoon or pour over set strawberry mousse in each glass, creating a distinct layer.
12 - Refrigerate for at least 1 hour until ganache is completely set and firm.
13 - Just before serving, top each dessert with fresh strawberry halves, shaved chocolate curls, or mint leaves as desired.

# Expert Advice:

01 -
  • It tastes like indulgence but feels light enough that you actually want a second serving.
  • The strawberry layer stays bright and fruity while the chocolate adds just enough richness without overpowering.
  • You can make it the day before and pull it from the fridge looking like you spent hours on presentation.
  • It uses simple techniques that make you look like a pastry chef even if youve never made mousse before.
02 -
  • If you add the strawberry mixture to the whipped cream while its still warm, the cream will collapse and youll end up with pink soup instead of mousse.
  • Straining the strawberry puree feels like extra work but skipping it means biting into seeds, which ruins the whole silky experience.
  • Dont boil the cream for the ganache or the chocolate will seize into a grainy mess instead of melting smoothly.
  • Let the gelatin bloom fully before stirring it in, or youll get rubbery lumps that no amount of whisking will fix.
03 -
  • Chill your mixing bowl and whisk in the freezer for ten minutes before whipping the cream, it helps the cream reach soft peaks faster and hold them longer.
  • Taste the strawberry puree before adding sugar because some berries are naturally sweeter and you might need less than the recipe calls for.
  • Pour the ganache over the back of a spoon when layering so it spreads gently instead of breaking through the mousse.
  • If youre nervous about folding, add a small spoonful of whipped cream to the strawberry mixture first to lighten it, then fold that back into the remaining cream.
Go Back