Save Pin My neighbor showed up with a basket of strawberries one June afternoon, more than she could use before they turned. I had chocolate left from a baking project and cream in the fridge, and suddenly I was layering flavors without a plan. The mousse came together so easily I thought I'd missed a step. When I served it that evening, no one believed it was my first attempt.
I made this for my sister's birthday once, and she scraped the glass so clean I could have skipped washing it. She kept asking what made it taste so bright and deep at the same time. I told her it was just strawberries and chocolate, but she didn't believe me until I walked her through it the next week. Now she makes it for her book club and pretends she invented it.
Ingredients
- Fresh strawberries: Use berries that smell sweet and feel firm, the flavor concentrates beautifully when pureed and the seeds strain out cleanly.
- Granulated sugar: Just enough to sweeten without masking the berry tartness, you want the strawberry flavor front and center.
- Powdered gelatin: This gives the mousse its structure so it holds in the glass, blooming it properly in cold water is the only trick.
- Heavy cream, chilled: Cold cream whips faster and holds peaks better, I keep mine in the back of the fridge where it stays coldest.
- Pure vanilla extract: A teaspoon adds warmth without competing with the strawberry, it ties the whole dessert together.
- Pinch of salt: Brightens the sweetness and makes every flavor more vivid, never skip it even in desserts.
- Semi-sweet or dark chocolate: I prefer dark for a less sugary ganache, but semi-sweet works if you like it a little sweeter.
- Heavy cream for ganache: Heated just to a simmer, it melts the chocolate into silk without any graininess.
- Fresh strawberries for garnish: A halved berry on top reminds everyone what theyre about to taste.
- Shaved chocolate or mint leaves: Optional but pretty, I use whatever I have on hand to make it look intentional.
Instructions
- Blend and Strain the Strawberries:
- Puree the hulled berries until completely smooth, then push the mixture through a fine mesh sieve to catch the seeds. You want a silky puree without any grit, and this step makes all the difference in texture.
- Warm the Puree with Sugar:
- Heat the strawberry puree and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture just starts to simmer. Remove it from the heat right away so it doesn't cook down too much.
- Bloom and Dissolve the Gelatin:
- Sprinkle the gelatin over cold water in a small bowl and let it sit for five minutes until it swells and softens. Stir the bloomed gelatin into the warm strawberry mixture until it melts completely, then let it cool to room temperature.
- Whip the Cream:
- In a large bowl, whip the chilled heavy cream with vanilla and a pinch of salt until soft peaks form. Don't overbeat or it'll turn grainy, you want it billowy and light.
- Fold and Chill the Mousse:
- Gently fold the cooled strawberry mixture into the whipped cream, turning the bowl and scraping the bottom until no streaks remain. Spoon or pipe the mousse into serving glasses, filling each about two-thirds full, then refrigerate for at least an hour until set.
- Make the Ganache:
- Place the chopped chocolate in a heatproof bowl, then heat the cream in a saucepan until it just starts to simmer. Pour the hot cream over the chocolate, let it sit for two minutes, then stir until the ganache is smooth and glossy.
- Layer and Set:
- Let the ganache cool to room temperature, then spoon or pour it over the set strawberry mousse in each glass to create a distinct chocolate layer. Refrigerate for at least another hour until the ganache firms up.
- Garnish and Serve:
- Just before serving, top each glass with a halved strawberry, a few curls of shaved chocolate, or a small mint leaf. The mousse will hold its shape beautifully when you dig in with a spoon.
Save Pin I served this at a dinner party where half the guests were gluten-free and the other half just wanted something that tasted indulgent. No one asked about ingredients, they just went quiet and reached for seconds. One friend texted me the next day asking if I'd bring it to her wedding shower. That's when I knew this dessert had earned its place in my rotation.
Make It Your Own
If you don't eat gelatin, swap it for agar-agar powder and follow the package directions for the amount. I've also added a splash of Grand Marnier to the strawberry puree when I want a grown-up version, and it adds a subtle orange warmth. You can use white chocolate for the ganache if you prefer something sweeter and milder, though I think dark chocolate balances the berries best.
Storing and Serving Ahead
This mousse keeps beautifully in the fridge for up to a day, covered loosely with plastic wrap so it doesn't pick up other flavors. I like to make it the night before a gathering so I'm not rushing on the day of. Just add the garnish right before serving so the strawberries stay bright and the chocolate doesn't sweat.
What to Watch For
The cream can go from soft peaks to grainy in seconds, so stop mixing as soon as it holds a gentle shape. If your ganache seizes or looks broken, whisk in a teaspoon of warm cream and it should come back together. Don't skip straining the strawberry puree, those tiny seeds seem harmless but they ruin the silky texture you're going for.
- Use berries at their peak ripeness for the brightest flavor and natural sweetness.
- Let the ganache cool just enough so it doesn't melt the mousse layer but still pours smoothly.
- Serve in clear glasses so everyone can admire the layers before they dig in.
Save Pin This dessert reminds me that the best recipes don't need to be complicated, just thoughtful. Every time I make it, someone asks for the recipe, and I love knowing it'll show up in their kitchens too.
Questions & Answers
- → Can I make this dessert ahead of time?
Yes, this dessert is perfect for advance preparation. You can make it up to 24 hours ahead and keep it refrigerated until serving. Just add the garnishes right before presenting.
- → 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 perfectly.
- → Can I substitute the gelatin with another ingredient?
Yes, you can use agar-agar powder as a vegetarian alternative. Use 1 tablespoon and follow the package instructions for blooming and dissolving, as the technique differs slightly from gelatin.
- → How do I prevent lumps in my mousse?
Ensure the strawberry-gelatin mixture cools to room temperature before folding it into the whipped cream. Fold gently using a spatula in a sweeping motion to maintain the airy texture while combining thoroughly.
- → What can I use instead of serving glasses?
Ramekins, small dessert bowls, or even wine glasses work wonderfully. You can also make one large mousse in a trifle dish and scoop portions when serving.
- → How long does this dessert keep in the refrigerator?
The mousse stays fresh for up to 3 days when properly covered and refrigerated. However, it's best enjoyed within 24-48 hours for optimal texture and freshness.