Chocolate-Covered Strawberry Mousse (Printable)

Luscious strawberry mousse layered with silky chocolate ganache—a decadent yet refreshing treat for any occasion.

# Ingredient List:

→ 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

# Steps:

01 - Blend fresh strawberries in a food processor until completely smooth.
02 - Pass puree through a fine mesh sieve to remove all seeds, collecting strained liquid in a bowl.
03 - Combine strained strawberry puree with sugar in a small saucepan and warm over medium heat, stirring occasionally until sugar dissolves and mixture reaches a gentle simmer. Remove from heat immediately.
04 - Sprinkle powdered gelatin over cold water in a small bowl and allow to rest undisturbed for 5 minutes until fully bloomed.
05 - Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow mixture to cool to room temperature.
06 - In a large bowl, whip chilled heavy cream with vanilla extract and salt using an electric mixer or hand whisk until soft peaks form.
07 - Gently fold the cooled strawberry gelatin mixture into the whipped cream using a spatula until uniformly combined without deflating the cream.
08 - Distribute mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until the mousse is firmly set.
09 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until small bubbles form around the edges without boiling.
10 - Pour hot cream over chopped chocolate and allow to stand undisturbed for 2 minutes. Stir with a spatula until smooth, glossy, and completely combined.
11 - Let ganache cool to room temperature, then carefully spoon or pour a layer over the set strawberry mousse in each serving glass, creating a distinct chocolate layer.
12 - Refrigerate for at least 1 hour, or until the chocolate ganache is completely set and firm to the touch.
13 - Immediately before serving, top each dessert with fresh strawberry halves, shaved chocolate, or mint leaves according to preference.

# Expert Advice:

01 -
  • The mousse is so light and billowy it practically dissolves on your tongue, while the chocolate keeps things feeling indulgent and grown-up.
  • You get to feel like a pastry chef without needing any fancy equipment or years of training.
  • It looks absolutely stunning in a glass, which means your kitchen suddenly becomes a French patisserie in everyone's imagination.
02 -
  • If your gelatin doesn't fully dissolve into the warm strawberry mixture, you'll end up with grainy, separated mousse instead of something silky, so take the extra 30 seconds to stir it really well.
  • The temperature of your ingredients matters more than you'd think—if the strawberry mixture is too warm when you fold it into whipped cream, the whole thing deflates and becomes dense instead of airy.
03 -
  • Buy chocolate you actually enjoy eating because there are only two ingredients in the ganache, so quality makes an enormous difference in how the final dessert tastes.
  • If you're nervous about the gelatin, bloom it properly in cold water first—this prevents clumps and ensures silky texture every single time.
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