Decadent Chocolate-Covered Strawberry Mousse for Every Occasion
Indulge in luxurious Chocolate-Covered Strawberry Mousse that's easy to make and perfect for any occasion.
Equipment
- Mixing bowl
- double boiler
- Whisk
- serving cups
Ingredients
For the Oreo Crust
- 15 cookies Oreos Provides a crunchy texture for the base; substitute with chocolate wafer cookies for a similar effect.
- 4 tablespoons Unsalted Butter Binds the Oreo crumbs for the crust; use margarine if needed.
- 1/4 teaspoon Kosher Salt Enhances flavors and balances sweetness; sea salt can be an alternative.
For the Ganache
- 5 ounces Dark Chocolate (60% cacao) Makes the ganache rich; use semi-sweet chocolate if unavailable.
- 1 tablespoon Refined Coconut Oil Adds sheen to the ganache; can substitute with vegetable oil if necessary.
For the Mousse
- 2 teaspoons Unflavored Gelatin Helps set the mousse; agar-agar works as a vegetarian alternative.
- 3 tablespoons Cold Water Activates gelatin; no substitutions needed.
- 1 cup Fresh Strawberries Main flavor for the mousse; vibrant and sweet ripe strawberries yield the best results.
- 1/2 cup Granulated Sugar Sweetens the mousse; adjust to taste; honey could be a substitute.
- 2 tablespoons Cornstarch Stabilizes the mousse, ensuring a smooth texture; flour can be used in a pinch but may alter flavor.
- 1 tablespoon Fresh Lemon Juice Enhances flavor brightness; use lime juice as an alternative.
- 1 cup Heavy Cream Creates a light, fluffy texture for the mousse and topping; can substitute with coconut cream for a dairy-free version.
- 1/4 cup Confectioners’ Sugar Sweetens the whipped cream topping; regular sugar can be substituted, but it must be finely ground to prevent grittiness.
Instructions
How to Make Chocolate-Covered Strawberry Mousse
- Prepare the Oreo crust: Start by crushing the Oreos into fine crumbs. Combine them with melted unsalted butter and a pinch of kosher salt, then press this mixture into the bottom of serving cups to form a crunchy base.
- Make the ganache: In a heatproof bowl, combine chopped dark chocolate and refined coconut oil. Gently melt this mixture over a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- Dissolve gelatin: In a small bowl, mix unflavored gelatin with cold water. Let it bloom for about 5 minutes, then gently heat it until dissolved, taking care not to boil.
- Prepare the mousse base: Blend hulled strawberries with granulated sugar, cornstarch, and lemon juice until the mixture is smooth and creamy.
- Incorporate gelatin: Once the gelatin mixture has cooled slightly, fold it gently into the strawberry base, ensuring it is evenly distributed.
- Whip cream: In a separate mixing bowl, beat heavy cream until soft peaks form. Carefully fold this whipped cream into the strawberry mixture to keep it light and airy.
- Layer mousse: Spoon or pipe the mousse over the prepared Oreo crusts. Allow them to chill in the refrigerator for about 2-4 hours, until set.
- Top with ganache: After the mousse has set, drizzle the warm ganache on top of each mousse cup. Let them refrigerate briefly to firm up the ganache.
- Finish with whipped cream and strawberries: Right before serving, add a dollop of whipped cream on top, and garnish with whole strawberries and a sprinkle of crushed Oreo crunchies for an inviting touch.
Notes
Optional: For an extra elegant touch, add a sprig of mint on top!