Save Indulge in the perfect marriage of fruit and chocolate with this Chocolate-Covered Strawberry Mousse. This elegant dessert layers a light, airy strawberry base with a decadent, silky chocolate ganache, creating a refreshing yet rich treat that is ideal for dinner parties or special occasions.
Save With its vibrant layers and sophisticated flair, this dessert proves that you don't need a lot of cooking time to create something truly spectacular. It is a timeless classic that brings out the best in fresh strawberries.
Ingredients
- Strawberry Mousse: 1 1/2 cups (225 g) fresh strawberries (hulled and chopped), 1/4 cup (50 g) granulated sugar, 1 1/2 tsp (5 g) powdered gelatin, 2 tbsp (30 ml) cold water, 1 cup (240 ml) heavy cream (chilled), 1 tsp (5 ml) pure vanilla extract, pinch of salt.
- Chocolate Ganache: 3.5 oz (100 g) semi-sweet or dark chocolate (chopped), 1/2 cup (120 ml) heavy cream.
- Garnish (Optional): Fresh strawberries (halved), shaved chocolate or chocolate curls, mint leaves.
Instructions
- 1. Prepare the Strawberry Mousse
- a. Puree the strawberries in a blender until smooth. b. Pass through a fine mesh sieve to remove seeds. c. In a small saucepan, combine puree and sugar; warm over medium heat until sugar dissolves and mixture simmers, then remove from heat. d. Sprinkle gelatin over cold water and let bloom for 5 minutes. e. Stir bloomed gelatin into the warm strawberry mixture until dissolved and let cool to room temperature. f. In a large bowl, whip chilled heavy cream with vanilla and salt to soft peaks. g. Gently fold the cooled strawberry mixture into the whipped cream. h. Spoon or pipe into serving glasses (2/3 full) and refrigerate for at least 1 hour until set.
- 2. Prepare the Chocolate Ganache
- a. Place chopped chocolate in a heatproof bowl. b. Heat heavy cream in a small saucepan until just simmering. c. Pour hot cream over chocolate, let stand for 2 minutes, then stir until smooth and glossy. d. Cool to room temperature, then pour over the set strawberry mousse to create a layer. e. Refrigerate for at least 1 hour until the ganache is set.
- 3. Serve
- a. Just before serving, garnish with fresh strawberry halves, shaved chocolate, or mint leaves as desired.
Zusatztipps für die Zubereitung
For the best results, use high-quality chocolate for the ganache. Ensure the strawberry mixture has cooled completely to room temperature before folding it into the whipped cream to maintain the light, airy volume of the mousse.
Varianten und Anpassungen
For a non-gelatin version, substitute the gelatin with 1 tablespoon of agar-agar powder and follow the package directions. For an extra layer of flavor, you can add a splash of liqueur, such as Grand Marnier, to the strawberry puree.
Serviervorschläge
Serve the mousse in clear glass ramekins or wine glasses to showcase the distinct layers of pink strawberry and dark chocolate. Garnish with a sprig of mint and a few chocolate curls for a professional, bakery-style finish.
Save This Chocolate-Covered Strawberry Mousse is a decadent delight that brings together classic flavors in an elegant, easy-to-make format. Enjoy every spoonful of this sophisticated dessert!
Recipe Guide
- → 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 provides the ideal balance of richness and sweetness. High-quality chocolate ensures a smooth, glossy ganache.
- → Can I substitute the gelatin with a vegetarian alternative?
Absolutely. Use 1 tablespoon of agar-agar powder following the package instructions. Agar sets more firmly than gelatin, so adjust the quantity if you prefer a softer texture.
- → How do I prevent lumps in my mousse?
Ensure the strawberry-gelatin mixture cools to room temperature before folding into whipped cream. Fold gently using a spatula in a circular motion to maintain the airy texture.
- → What if my ganache becomes too thick?
If the ganache thickens too much before pouring, gently rewarm it over a double boiler or in 5-second microwave intervals, stirring until it reaches a pourable consistency.
- → Can I use frozen strawberries instead of fresh?
Yes, thawed frozen strawberries work well. Drain excess liquid before pureeing to avoid a watery mousse. Fresh strawberries provide brighter flavor but frozen are convenient.