Chocolate-Covered Strawberry Mousse

My neighbor brought over a bowl of strawberries one June morning, far more than she could use before they turned. I stood at the counter staring at them, and somehow the idea of mousse crept in, light and pink and nothing like the heavy chocolate desserts I usually made. I whipped it up that afternoon with no plan, just instinct, and when I tasted it I realized I'd been missing the point of strawberries all along. They didn't need to be baked into something, they needed to stay soft and bright and almost floral. That first batch disappeared before dinner, eaten straight from the bowl with my husband laughing at how proud I looked.

I made this for my sister's birthday once, layered in little glass jars tied with twine. She's not a big dessert person, but she finished hers and asked if there were seconds. I think it was the strawberry part that got her, how it didn't taste like sugar trying to be fruit, just fruit that happened to be sweet. We sat on her porch with our jars and talked until it got dark, and I remember thinking that's what a good dessert should do: keep people at the table a little longer.

Ingredients

• Fresh strawberries: Use the ripest ones you can find because their flavor is everything here, and if they're bland, the mousse will be too.
• Granulated sugar: Just enough to coax out the sweetness without turning the mousse into candy, and it helps the gelatin dissolve cleanly.
• Powdered gelatin: This is what gives the mousse its body, so don't skip the blooming step or it'll clump and ruin the texture.
• Heavy cream (chilled): Cold cream whips faster and holds its shape better, and you'll use it twice, once for mousse and once for ganache.
• Pure vanilla extract: A little goes a long way, and it rounds out the strawberry flavor without competing with it.
• Semi-sweet or dark chocolate: I prefer dark because it's less sweet and lets the strawberry shine, but semi-sweet works if you like things a little softer.
• Pinch of salt: It sharpens everything and keeps the mousse from tasting flat, even though you can't really taste it on its own.

Instructions

Puree and strain the berries:

Blend the strawberries until they're completely smooth, then push the puree through a fine mesh sieve to catch the seeds. You want it silky, not gritty, and this step makes all the difference.

Warm the puree with sugar:

Heat the strawberry puree and sugar together over medium heat, stirring until the sugar dissolves and the mixture just starts to simmer. Pull it off the heat right away so it doesn't cook down and lose that fresh berry brightness.

Bloom and dissolve the gelatin:

Sprinkle the gelatin over cold water and let it sit for five minutes until it looks swollen and spongy. Stir it into the warm strawberry mixture until it melts completely, then let it cool to room temperature so it doesn't deflate your whipped cream later.

Whip the cream:

Beat the chilled heavy cream with vanilla and a pinch of salt until it holds soft peaks, the kind that curl over when you lift the whisk. Don't overbeat or it'll turn grainy and hard to fold.

Fold in the strawberry base:

Gently fold the cooled strawberry mixture into the whipped cream with a spatula, cutting down through the center and turning the bowl as you go. Stop as soon as it's combined so you don't knock out all the air you just whipped in.

Fill the glasses and chill:

Spoon or pipe the mousse into serving glasses, filling them about two-thirds full to leave room for the ganache. Refrigerate for at least an hour until the mousse is firm enough to hold the next layer.

Make the ganache:

Put the chopped chocolate in a heatproof bowl, then heat the cream until it's just about to boil. Pour the hot cream over the chocolate, let it sit for two minutes, then stir until it's smooth and glossy.

Layer and set:

Let the ganache cool to room temperature so it doesn't melt the mousse, then spoon it gently over each glass. Refrigerate for another hour until the ganache is set and the layers are distinct.

Garnish and serve:

Right before serving, top each glass with a halved strawberry, a few curls of chocolate, or a sprig of mint. It's already pretty, but a little garnish makes it feel finished.

Save

The first time I served this at a dinner party, one of my friends scraped her glass so thoroughly I thought she might lick it. She looked up, embarrassed, and said she couldn't help it. That's when I knew this recipe wasn't just good, it was the kind of thing people remember long after the plates are cleared. It's become my go-to when I want to impress without pretending I'm someone I'm not.

Make Ahead Tips

This dessert is actually better when made a day ahead because the flavors settle and deepen, and the mousse gets even creamier as it sits. I usually make the mousse layer in the morning, let it chill all day, then add the ganache in the evening so everything is perfectly set by the time I need it. Just keep the glasses covered loosely with plastic wrap so they don't pick up any fridge smells, and add the garnish right before serving so the strawberries stay bright and the chocolate doesn't sweat.

Flavor Variations

I've tried this with raspberries instead of strawberries and it came out sharper and more tart, which some people loved and others found too intense. You can also fold in a tablespoon of Grand Marnier or Chambord into the strawberry puree for a grown-up version that tastes like something you'd order at a French bistro. If you want to skip the chocolate, try a layer of lemon curd instead, it's brighter and more surprising and works beautifully with the berry mousse underneath.

Serving Suggestions

I like serving this in clear glasses so you can see the layers, but small ramekins or even mason jars work just as well if that's what you have. A little dollop of whipped cream on top makes it feel extra indulgent, and a few fresh mint leaves add a pop of color and a hint of freshness that cuts through the richness. If you're feeling fancy, serve it with a crisp almond cookie or a thin slice of shortbread on the side for a little crunch.

• Use room temperature ganache if you want it to stay glossy and pourable instead of thick and fudgy.
• If your mousse feels too soft after an hour, give it another 30 minutes in the fridge before adding the ganache.
• Leftover mousse keeps for up to three days covered tightly, but the texture is best within the first two.

Save

This dessert has a way of making ordinary nights feel a little more special, and I hope it does the same for you. Serve it cold, share it with people you love, and don't be surprised if they ask you to make it again.

Recipe Questions & Answers

→ Can I make this dessert ahead of time?

Yes, you can prepare the mousse up to 24 hours in advance. Keep it refrigerated and add the ganache layer and garnishes just before serving for the best presentation.

→ What type of chocolate works best for the ganache?

Semi-sweet or dark chocolate with 60-70% cocoa content works beautifully. 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?

Absolutely. Use 1 tablespoon of agar-agar powder as a plant-based substitute. Follow the package instructions for blooming and setting times, as they differ slightly from traditional gelatin.

→ How do I prevent lumps in my mousse?

Ensure the strawberry-gelatin mixture cools to room temperature before folding into whipped cream. Fold gently with a spatula using a sweeping motion to maintain airiness and prevent deflating the cream.

→ What if I don't have fresh strawberries?

Frozen strawberries work well when thawed and drained of excess liquid. You may need to adjust the sugar slightly depending on the sweetness of the berries.

→ How long does the mousse need to set?

The strawberry layer needs at least 1 hour to set before adding ganache, and the ganache requires another hour to firm up. Plan for a minimum of 2 hours total chilling time.