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Chocolate-Covered Strawberry Mousse
By Taylor Ann Spencer
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 50 mins
Cal/Serv:
948
A box of chocolates might be traditional, but if you really want to express how much you care this Valentine's Day, make this chocolate-covered strawberry mousse. Light and creamy strawberry mousse is topped with a rich chocolate ganache and adorned with whipped cream, chocolate-covered Oreo crunchies, and fresh strawberries for light but decadent dessert that will say “I love you” to anyone lucky enough to eat it.
Mastering the layers:
These mousse cups might appear complicated, but they’re actually not difficult to make. Like many French baking recipes (looking at you, opera cake!), they’re simply a series of small steps that are fairly easy to master, strung together to create something that looks impressive. They might take a bit of time and patience, but they’re not that challenging.
Temperature is key:
As you work through the layers, make sure you’re paying attention to the temperature of each element when you’re folding it into or layering it on top of another. For example, the thickened strawberry base should be completely cool when the whipped cream is folded in; if it’s warm, it may melt the cream. And while it’s okay if the chocolate ganache is slightly warm when it goes onto the mousse, you definitely don’t want it too hot. We want chocolate-covered mousse, not a chocolate melty mousse mess.
Maximize the make-ahead potential:
The biggest perk of a layered dessert like this is that you can spread the process out over a few days. The chocolate Oreo crunchies can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The mousse can be made and layered with the Oreo pieces in the glasses the day before you want to serve, and you can add the ganache that same day, or wait until the next day. Then, just before serving, you can whip up the cream and do the final topping.
Made this treat? Let us know how it went in the comments below!
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Ingredients
Chocolate Crunch Layer
- 10
Oreos
- 2 Tbsp.
unsalted butter, melted
- 1/8 tsp.
kosher salt
- 2 oz.
dark chocolate (preferably 60% cacao), finely chopped
- 2 tsp.
refined coconut oil
Strawberry Mousse & Topping
- 1/2 tsp.
unflavored gelatin
- 1 lb.
fresh strawberries, stemmed, hulled, plus whole strawberries for serving
- 1/4 cup
(50 g.) granulated sugar
- 2 Tbsp.
cornstarch
- 1 Tbsp.
fresh lemon juice
- 2 cups
heavy cream, divided
- 3 oz.
dark chocolate (preferably 60% cacao), finely chopped
- 1 Tbsp.
confectioners’ sugar
Directions
Chocolate Crunch Layer
- Step 1Arrange a rack in center of oven; preheat to 350°. Using a sharp knife, chop Oreos (and their filling) into 1/2" pieces.
- Step 2Transfer Oreos to a medium bowl. Add butter and salt and toss to coat. Spread on a parchment-lined baking sheet.
- Step 3Bake Oreo mixture until fragrant and toasty, 6 to 8 minutes. Let cool slightly.
- Step 4Meanwhile, in a medium heatproof bowl, microwave chocolate in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Add oil and stir to combine.
- Step 5Pour toasted Oreos into melted chocolate and stir to coat. Return crunchies to parchment-lined sheet, spreading in an even layer. Refrigerate until firm, at least 30 minutes.
- Step 6Make Ahead: Crunchies can be made 3 days ahead. Transfer to an airtight container and refrigerate.
Strawberry Mousse & Topping
- Step 1In a small bowl, sprinkle gelatin over 1 Tbsp. cold water.
- Step 2In a food processor, process strawberries until smooth. If desired, pass through a fine-mesh sieve into a medium pot. (If you’re all right with the seeds in the mousse, just pour puree as is into pot.) Add sugar, cornstarch, and lemon juice and whisk until smooth. Set pot over medium heat. Bring to a boil, stirring constantly with a heatproof rubber spatula, then cook, stirring, 1 minute more. Remove from heat.
- Step 3Add bloomed gelatin and stir until incorporated. Pour mixture into a medium bowl and let sit at room temperature until cool but not set, about 30 minutes. (If your kitchen is warm, you may want to refrigerate for faster cooling—just be careful not to let it sit too long or the gelatin may set the base too firmly to incorporate into the whipped cream.)
- Step 4In a medium bowl, using a handheld mixer on high speed, beat 1 cup cream until stiff peaks form. Using a flexible rubber spatula, fold one-third of whipped cream into cooled strawberry base until only a few streaks remain. Fold in remaining whipped cream.
- Step 5Spoon 2 Tbsp. crunchies into the bottom of 4 parfait glasses. Divide strawberry mousse among glasses, smoothing top to level as much as possible. Refrigerate until set, at least 1 hour and up to 1 day.
- Step 6Place chopped chocolate in a medium heatproof bowl. In a small pot over medium heat, heat 1/2 cup cream until bubbling around the edges. Pour cream over chopped chocolate and let sit, undisturbed, 2 minutes. Using flexible rubber spatula, gently mix until melted and smooth.
- Step 7Carefully spoon ganache over mousses. Refrigerate until firm, about 30 minutes.
- Step 8When ready to serve, in a medium bowl, using handheld mixer on medium-high speed, beat confectioners’ sugar and remaining 1/2 cup cream until medium peaks form.
- Step 9Top mousse with a dollop of cream, remaining crunchies, and fresh strawberries.
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