Chocolate Strawberry Mousse
This chocolate strawberry mousse is light, silky, and layered with bright strawberry flavor and a creamy chocolate ganache topping. It’s an elegant, make-ahead dessert that feels fancy but comes together with simple ingredients.
Servings: 6
Calories: 360kcal
Equipment
- Food processor or blender
- Saucepans
- Piping bags optional
Ingredients
Strawberry Mousse
- 2 lbs strawberries fresh or frozen
- ⅔ cup granulated sugar
- 2 tablespoons cold water
- 1 ½ teaspoons powdered gelatin
- 1 cup heavy whipping cream cold
- 2 teaspoons vanilla
Chocolate Ganache
- 2 oz semi sweet chocolate chopped
- 3 oz heavy whipping cream
Instructions
Strawberry Puree
- Hull and puree the strawberries until very smooth, then pass through a fine mesh sieve to remove the seeds.2 lbs strawberries
- Add the strawberry puree and sugar to a saucepan over medium heat and cook until it begins to simmer.⅔ cup granulated sugar
- While it’s cooking, add the water to a small bowl and sprinkle the gelatin over top and stir. Let it bloom for a couple minutes until it gets thick.2 tablespoons cold water, 1 ½ teaspoons powdered gelatin
- Remove half of the strawberry puree to a bowl and whisk in the thick gelatin until dissolved and combined.
- Continue cooking the other half of the strawberries until thick and jammy, another 5 minutes or so. Transfer to a bowl.
- Refrigerate both bowls of strawberries (uncovered) until completely cool (stir occasionally), about an hour.
Strawberry Mousse
- In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), beat the whipped cream and vanilla until stiff peaks form.1 cup heavy whipping cream, 2 teaspoons vanilla
- Fold half of the whipped cream into the cooled strawberries WITH gelatin, then repeat with the remaining whipped cream until combined. Careful not to deflate the cream!
- Note: stir/mash up the strawberries with the gelatin if it's set up too much (before adding the whipped cream)!
- Disperse the remaining strawberry puree (WITHOUT gelatin) to the bottom of cups or ramekins, then spoon or pipe the mousse on top of the puree.
- Refrigerate uncovered for at least 3-4 hours or overnight.
Chocolate Ganache
- Once the mousse is set, make the ganache.
- Add the chopped chocolate to a bowl and heat the heavy cream (on the stove or in the microwave) until steaming and almost bubbling.2 oz semi sweet chocolate, 3 oz heavy whipping cream
- Pour over the chopped chocolate and let it sit for 1 minute. Stir, starting from the center and moving out slowly until completely combined and smooth.
- Cool to room temperature, then spoon over each of the set strawberry mousse cups. Serve immediately or refrigerate until ready to serve. Top with a half slice of strawberry before serving.
Video
Notes
Store the mousse cups covered in the fridge for one week.
Nutrition
Calories: 360kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 19mg | Potassium: 339mg | Fiber: 4g | Sugar: 29g | Vitamin A: 823IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 1mg
