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Chocolate Covered Strawberry Mousse

Prep Time 10 minutes
Cook Time 2 minutes
Servings 4

Ingredients

  • 1 cup heavy cream
  • ¾ cup plain whole milk Greek yogurt
  • 1 cup freeze-dried strawberries
  • 1-3 tbsp cane sugar*
  • 1 tsp lemon juice
  • Pinch of salt
  • Cacao nibs (optional)

For the chocolate ganache:

  • ¼ cup chopped dark chocolate (from your fav chocolate bar)
  • ¼ cup heavy cream
  • Pinch of salt
  • *You could use coconut sugar or maple syrup, but it may muddle the beautiful pink color a bit. I like tart and not too sweet desserts, but if you want a more classically sweet dessert, add 2-3 tablespoons sugar. It’s always best to start with less and then taste and add more if you want to.

Items you can prep ahead (optional)

  • Make the mousse and divide into small cups/jars. 
  • Make the ganache and pour over each mousse cup. 

Instructions

  • In a high-speed blender, add the heavy cream. Turn the blender on low then increase to high and blend for about 10-15 seconds or until the cream thickens into a soft whip. Be careful not to overblend or it will turn into butter. It’s better to have it under whipped than over whipped!
  • Add the yogurt, sugar (see note), strawberries, lemon, and salt and blend again until smooth, scraping the sides as needed. Taste and add more sugar if needed. Divide between four small individual jars, leaving at least ½-inch of space on top for the ganache.
  • In a small heat-proof bowl, add the chocolate. In your smallest pot, add the heavy cream and place over low heat on the stove. Once the cream starts to simmer/bubble, turn the heat off and pour it immediately over the chocolate. Let it sit for 5 minutes and then stir it until smooth and silky.
  • Spoon the ganache into each jar and top with some more freeze-dried strawberries if you have extra and cacao nibs (if using). Place in the fridge to chill for at least 30 minutes or overnight.
  • Serve topped with a touch of flaky sea salt.

Notes

Substitutions:

  • To make this dairy-free/vegan, use canned full-fat unsweetened coconut milk and a vegan yogurt. Place the can of coconut milk in the fridge overnight. The next day, open the can and scoop out the solid white coconut cream on top. Each can is different, but you should get about 1 cup worth of coconut cream. Use this in place of heavy cream (follow recipe!). For the chocolate ganache, you can use coconut milk in place of the heavy cream or just melt the chocolate with 1 tablespoon coconut oil. It will be more of a solid chocolate layer than a ganache.
  • You could also try this with fresh strawberries if you have access to juicy sweet ones, but I prefer the freeze-dried because they are more consistent and thicken it up nicely.
  • Use any freeze-dried fruit!
  • Skip the chocolate ganache if you want to and top with shaved chocolate.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Eat it straight out of the fridge or let it sit out for 10-20 minutes if you want the ganache to be a bit softer.