Strawberry mousse with chocolate ganache!

Strawberry mousse with chocolate ganache
Strawberry mousse with chocolate ganache
Strawberry mousse with chocolate ganache
Strawberry mousse with chocolate ganacheValentines is over, but that doesn’t mean that you can’t surprise your certain someone (or better yet – yourself!) with this fresh and decadent dessert! Any day is as good as the other when it comes to love, strawberries and chocolate – or the love of strawberries and chocolate. This dessert combines sweet and fluffy strawberry mousse with bitter-sweet and velvety chocolate ganache that melts on the tongue. TIP: if you want even more chocolate, just make twice as much ganache! Serving tip: crumble up some of our sweet and soft vanilla & strawberry cookies and freeze dried strawberries to top of this delichous strawberry mousse with chocolate ganache, or simply with some fresh strawberries.

Strawberry mousse with chocolate ganache!
Skrevet av:
Serveringer: 4 portions
Strawberry Mousse
  • 200 g (7 oz) frozen strawberries - thawed
  • 2 dl (3/4 cups) heavy whipping cream cream
  • 2 - 3 tsp gelatine powder (depending on how you like your mousse - very airy or a little more "compact")
  • 2 - 3 tbs lukewarm water
  • 2 - 3 tbs swerve or other sweetener of choice (1:1)

Chocolate ganache
  • 50 g (1.8 oz) dark chocolate - sugar-free or minimum 85% cocoa
  • 0,5 dl (1/4 cup) heavy whipping cream (or 1 dl/ ⅓ cup if you want a more liquid sauce)
  • Optionally: Sweetener and/or extract / essences if desired.
Strawberry Mousse
  1. Add gelatin and lukewarm water in a microwave-safe bowl.
  2. Whip heavy whipping cream until firm peaks form.
  3. Puree strawberries and sweetener until smooth.
  4. Dissolve gelatin in the microwave for 10-15 seconds or until it is completely liquid.
  5. Add strawberry purée to gelatin and miks well.
  6. Gently fold the cream into the strawberry mixture - keep it as airy as possible.
  7. Divide into 4 bowls and let cool for at least 5 hours. Make ganache right before serving.

Chocolate ganache
  1. Break the chocolate into small pieces.
  2. Bring the cream and optional sweetener/extract to boiling point and pull the pan off the plate.
  3. Add chocolate to the cream and leave for about 1 minute.
  4. Mix well with a spatula until you get a smooth sauce. If the ganache gets grainy, simply add a splash of cream to it and put the kettle back on the plate without turning on the heat. Stir well.
  5. Spread on the chilled strawberry mousse and decorate with some crushed strawberry and vanilla cookies (link to recipe further up) and freeze-dried strawberries, or fresh strawberries.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.