Save to Pinterest My daughter walked into the kitchen one afternoon holding a box of chocolate-covered strawberries from a fancy shop and asked if we could make something like them but bigger. I stared at the berries for a moment, then at the carton of cream in the fridge, and thought why not turn the whole idea inside out? That weekend we whipped up this mousse, layering bright strawberry fluff with dark glossy ganache, and it tasted even better than the inspiration. Now it's our go-to when we want something that looks impressive but comes together without much fuss.
I made this for a small dinner party once and served it in mismatched vintage glasses I found at a thrift store. Everyone got quiet after the first bite, which is always a good sign. One friend asked for the recipe three times before she left, and another told me weeks later she'd made it for her anniversary. It's funny how a dessert you threw together on a whim can become something people remember.
Ingredients
- Fresh strawberries: Use the ripest ones you can find because their sweetness carries the whole mousse, and always hull them carefully so no tough bits sneak in.
- Granulated sugar: Just enough to amplify the berries without making things cloying, and it helps dissolve the gelatin smoothly.
- Powdered gelatin: This is what gives the mousse its dreamy hold, but don't skip the blooming step or it'll clump.
- Cold water: Needs to be cold so the gelatin blooms properly and doesn't seize up.
- Heavy cream (for mousse): Chilled cream whips up faster and holds its shape better, so pop the bowl in the freezer for ten minutes if you're impatient like me.
- Pure vanilla extract: A little vanilla makes the strawberry flavor rounder and more complex.
- Pinch of salt: Brightens everything and keeps the sweetness from flattening out.
- Semi-sweet or dark chocolate: I prefer dark because it balances the fruity sweetness, but use what you love.
- Heavy cream (for ganache): This creates that silky, pourable texture that hardens into a glossy layer.
- Fresh strawberries for garnish: A halved berry on top makes it look like you spent way more time than you did.
- Shaved chocolate or mint leaves: Optional, but they add a little restaurant-style polish.
Instructions
- Puree and Strain the Strawberries:
- Blend the strawberries until they're completely smooth, then push the puree through a fine mesh sieve to catch all those little seeds. You'll end up with a vibrant, silky liquid that's worth the extra step.
- Warm the Puree with Sugar:
- Combine the strained puree and sugar in a small saucepan and warm it gently over medium heat, stirring until the sugar melts and the mixture just starts to simmer. Pull it off the heat as soon as you see tiny bubbles forming around the edges.
- Bloom and Dissolve the Gelatin:
- Sprinkle the gelatin over cold water in a small bowl and let it sit for five minutes until it looks swollen and spongy. Stir the bloomed gelatin into the warm strawberry mixture until it disappears completely, then let the whole thing 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 you'll end up with butter instead of mousse.
- Fold in the Strawberry Mixture:
- Gently fold the cooled strawberry mixture into the whipped cream using a spatula, cutting down through the center and sweeping up the sides. Stop as soon as everything is combined and no streaks remain.
- Fill the Glasses:
- Spoon or pipe the mousse into your serving glasses, filling each one about two-thirds full. Pop them in the fridge for at least an hour so they set up properly.
- Make the Ganache:
- Place the chopped chocolate in a heatproof bowl, then heat the cream until it just starts to simmer and pour it over the chocolate. Let it sit for two minutes, then stir slowly until the ganache is smooth and glossy.
- Layer the Ganache:
- Let the ganache cool to room temperature so it doesn't melt the mousse, then spoon or pour it carefully over each set mousse layer. Refrigerate again for at least an hour until the ganache firms up.
- Garnish and Serve:
- Right before serving, top each glass with a halved strawberry, a few chocolate shavings, or a sprig of mint. The contrast between the creamy layers and fresh garnish makes every spoonful feel special.
Save to Pinterest One evening I served this at the end of a long meal and watched my brother-in-law scrape his glass clean with his finger when he thought no one was looking. That's when I knew it was a keeper. It's the kind of dessert that makes people forget they're full.
Make It Your Own
You can swap strawberries for raspberries or even mango if you want a different fruit flavor, just keep the puree amount the same. I've also added a splash of Grand Marnier to the strawberry mixture for adult dinner parties, and it adds a subtle warmth that pairs beautifully with the chocolate. If you're not a fan of dark chocolate, milk chocolate works too, though the ganache will be a bit sweeter.
Storing and Timing
This dessert actually improves if you make it a day ahead because the flavors meld and the textures set perfectly. Keep the glasses covered loosely with plastic wrap in the fridge, and don't add the garnish until just before serving or the berries will weep and the mint will wilt. Leftovers keep for up to two days, though in my house they rarely last that long.
Getting the Layers Just Right
The secret to clean, distinct layers is patience and temperature control. Make sure each layer is fully set before adding the next, and always let your ganache cool to room temperature so it spreads smoothly without sinking into the mousse. If you want to get fancy, you can pipe the mousse using a large star tip for a little extra visual drama.
- Use clear glasses so people can see the beautiful layers.
- Chill your mixing bowl and beaters before whipping cream for the fluffiest results.
- Taste the strawberry puree before adding sugar since berry sweetness varies wildly.
Save to Pinterest This mousse has become my answer to last-minute celebrations and quiet weeknight treats alike. It's proof that something simple, made with care, can feel like a small luxury every single time.
Recipe FAQs
- → Can I make this dessert ahead of time?
Yes, this mousse can be prepared up to one day in advance and kept refrigerated until serving. The flavors actually develop beautifully overnight.
- → What type of chocolate works best for the ganache?
Semi-sweet or dark chocolate with 60-70% cacao content works wonderfully. Use high-quality chocolate for the smoothest, most flavorful ganache.
- → Can I substitute the gelatin with a vegetarian alternative?
Absolutely. Replace the gelatin with 1 tablespoon of agar-agar powder and follow the package instructions for proper blooming and setting.
- → How do I prevent the mousse from being too runny?
Ensure the strawberry mixture cools completely to room temperature before folding into whipped cream, and allow adequate chilling time of at least 1 hour for proper setting.
- → What can I use instead of fresh strawberries?
While fresh strawberries provide the best flavor, you can use frozen strawberries that have been thawed and drained of excess liquid. Adjust sugar to taste.
- → How should I store leftovers?
Cover individual servings with plastic wrap and refrigerate for up to 3 days. The mousse maintains its texture well when properly stored and kept chilled.