Strawberry Chocolate Mousse
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Strawberry Chocolate Mousse is a festive make-ahead dessert you can make for special occasions including holidays, birthdays, Mother’s Day and Valentine’s Day! It’s easy to make with a few simple ingredients, some stemless wine glasses and a muffin tin… Plus video tutorial!
Get ready for a really fun dessert that always impresses with its beautiful presentation and delicious flavors! It’s perfect for a date night, Valentine’s Day, birthdays and any occasion like Mother’s Day that demands something special.
It’s one of my favorite chocolate dessert recipes along with Strawberry Pretzel Salad, Raspberry and Chocolate Mousse, Oreo Cake, Cherry Pie, Oreo Truffles and Oreo Cookie Brownies.
This no-bake dessert features fresh strawberries in a strawberry jello layer on the bottom, and a smooth and creamy chocolate mousse on top. You can make it up to 2 days ahead of time and serve it right out of the fridge.
HOW TO MAKE STRAWBERRY CHOCOLATE MOUSSE
Strawberry Chocolate Mousse is easier to make than you might think. Start by making strawberry jello using strawberry jello powder and boiling water.
Meanwhile, set stemless wine glasses on the diagonal in a muffin pan. If they slide, you can place a kitchen towel underneath or some paper baking cups to help stabilize them.
Once the jello is lukewarm, pour it into the glasses to 1/2 inch from the rims. Then spoon chopped fresh strawberries into the liquid.
Carefully place the muffin pan and glasses in the fridge to chill for about 2 hours and … voilà! This dessert is halfway done already…
The next step is making the chocolate layer. Grab a medium saucepan, add 1/2 cup of half and half milk and sprinkle two envelopes of unflavored gelatin powder on top.
If you don’t have half-and-half, you can mix 1/4 cup each of heavy cream and milk together. Or for a lighter dessert just use milk only.
Add 2 cups of water, the cocoa powder and the sugar. Then whisk constantly over medium heat for several minutes just until it starts to bubble. Remove from heat and allow to cool 15-20 minutes. Now you’re ready to pour into the glasses to make the chocolate layer!
And that’s it! All you need to do now is return the glasses to the fridge for at least one hour so the chocolate layer can set.
Before serving you may wish to garnish the top with fresh strawberries and mint. The chocolate will be firm enough to hold them and it’s a gorgeous accent. Enjoy!
Note: you can make this up to 2 days ahead of time, as long as your strawberries are firm and fresh. Just keep the glasses in the fridge until serving.
WATCH HOW TO MAKE STRAWBERRY CHOCOLATE MOUSSE:
Strawberry Chocolate Mousse (with Video)
- 3 oz strawberry jello powder, 1 small box
- 1 cup boiling water
- 2 cups cold water
- 10 fresh strawberries, chopped
- 1/2 cup half and half milk
- 2 packets unflavored gelatin, (1/2 oz or 14 g)
- 2 cups cold water
- 1/2 cup unsweetened cocoa powder
- 2/3 cup granulated sugar
Serving - optonal
- fresh strawberries
- fresh mint sprigs
- Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses (approx. 12 oz) on the diagonal in the cups and set aside.
- In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
- Stir in 2 cups cold water and then set aside to cool.
- Once lukewarm, pour the mixture into each glass until you've reached 1/2 inch below the rim. Then spoon 1/4-1/2 cup of fresh strawberries into the liquid.
- Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
- In a small-medium saucepan, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
- Whisk in cold water until mixed, and then add the cocoa and sugar.
- Place over medium heat and heat until barely boiling stirring constantly. Then remove from heat.
- Set aside to cool. You may want to transfer to a large measuring cup for easy pouring later.
- Remove glasses from the fridge and place on a flat surface. Once the chocolate mixture is lukewarm, pour into glasses just to cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional strawberries and mint. Serve and enjoy!
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If I’m serving for 3 persons (using less ingredients), does that reduce the setting time in the refrigerator?
Hi Nicki, Thanks for your review. You should still use the same amount of setting time, possibly slightly less but I wouldn’t risk it.
Esta receta me a parecido GENIAL, me encanta y gracias por compartirla
Holas buenos dias! yo no entiendo muy bien la receta, pero me imagino como prepararla , sin embargo aqui donde tengo la receta escrita al español no esta escrito nada de la leche para batir y muchos menos cuantos mililitros. Por favor no si sea la traduccion al español. podrias indicarnme cuanto sería de leche y de crema para batir y de agua. me confunde un poco. Gracias lo quiero porque es cumpleaños de mi esposo y se la quiero hacer.
Recital para Pudin de chocolate-Media copa de leche de half and half, 2 copas de agua, dos paquetes de gelatina sin sabor, media copa de polvo de chocolate sin azucar, y 2/3 copa de azucar
That’s seems very nice, tanks for sharing this
Thanks Venus, hope you’ll try it out 🙂
Delicious dessert. I’ve made these in stemmed wine glasses. It is easy to tilt them in the refrigerator if you have wire shelves. Also spectacular with two flavors of pudding. Thanks for the recipe.
Hi there, Thanks so much for your review and comments! Glad you liked it and hope to see you again soon on the site! 🙂
I’m confused. I’ve never made mousse this way. There is no whipped cream listed in the recipe beside the 1/2 cup heated with everything else. Below the recipe it says “If using whipped cream you will need 1 1/2 cups of liquid cream”. But it never tells you when to add it or what to use it for. Please help, these sound delish. I can’t wait to make them.
Hi Diana, Thanks for your question and so glad you want to make them! The chocolate layer is more like a pudding texture, which is why it seems different than a mousse recipe. I removed the point about whipping cream in the notes, which was an error. Let me know how it turns out 🙂
Beautiful presentation! Is the unflavored gelatin 1/2 oz. packets each (1 oz. total)?
Hi Annie, One envelope of gelatin is 1/4 oz, so you’ll need 2 packets to get the 1/2 oz for this recipe. Hope that helps! 🙂
I made these, their super easy to make and very delicious to eat!!
Thanks Cassie, so glad to hear 🙂
I can’t do dairy. I wonder if you could use coconut milk instead.
Hi Thia, I haven’t tried it with coconut cream, but it might work. Please let me know how it turns out if you try 🙂
Is it complusory to use gelatin ?
Hi Jack, There are ways to work around, but it makes things easier. How about using agar agar instead?
How much sugar and cocoa powder do you use?
Hi Koni, The cocoa and sugar proportions are in the recipe… 🙂
This looks amazing, definitely trying it! Can I use chocolate instead of cocoa.?
Hi Denise, Thanks and you can definitely substitute 1 oz unsweetened chocolate for every 3 tbsp cocoa 🙂