Luscious, airy strawberry mousse layered with silky chocolate ganache. A decadent, refreshing dessert ideal for any special gathering.
# Components:
→ Strawberry Mousse
01 - 1 1/2 cups fresh strawberries, hulled and chopped
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons powdered gelatin
04 - 2 tablespoons cold water
05 - 1 cup heavy cream, chilled
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
→ Chocolate Ganache
08 - 3.5 oz semi-sweet or dark chocolate, chopped
09 - 1/2 cup heavy cream
→ Garnish
10 - Fresh strawberries, halved
11 - Shaved chocolate or chocolate curls
12 - Mint leaves
# Steps:
01 - Puree fresh strawberries in a blender until completely smooth. Press the puree through a fine mesh sieve into a measuring cup to remove all seeds, extracting as much liquid as possible.
02 - Combine strawberry puree and granulated sugar in a small saucepan. Warm over medium heat, stirring constantly until sugar dissolves and mixture just begins to simmer. Remove from heat immediately. Meanwhile, sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes to bloom. Stir bloomed gelatin into warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
03 - In a large chilled bowl, whip heavy cream with vanilla extract and salt using an electric mixer or hand whisk until soft peaks form. Do not overwhip.
04 - Gently fold cooled strawberry mixture into whipped cream using a spatula, being careful not to deflate the air pockets. Continue folding until fully incorporated with no visible streaks. Spoon or pipe mousse evenly into serving glasses, filling each about two-thirds full. Refrigerate for at least 1 hour until completely set.
05 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering—do not let it boil. Pour hot cream over chocolate and let stand undisturbed for 2 minutes. Stir gently from the center outward until mixture becomes smooth and glossy. Allow ganache to cool to room temperature, stirring occasionally to prevent skin from forming.
06 - Spoon or pour cooled ganache over set strawberry mousse in each glass, creating a distinct top layer. Tilt glasses gently to spread ganache evenly if needed. Return to refrigerator for at least 1 hour until ganache is fully set.
07 - Just before serving, arrange fresh strawberry halves, shaved chocolate, or mint leaves on top of ganache layer as desired. Serve chilled.
