Chocolate Covered Strawberry Mousse | GI 365GI 365

Chocolate Covered Strawberry Mousse

Chocolate Covered Strawberry Mousse | GI 365

Chocolate Covered Strawberries are hard to beat! They’re easy to make, and the combination is a classic. We had hundreds of them at out wedding reception and they disappeared in no time. Since strawberries are one of those elusive summer fruits, (here today and gone tomorrow it seems), I’ve come up with a wintertime dessert that makes use of frozen berries!

I developed this recipe as part of a 4-course Italian inspired dinner for Valentine’s day (although I’ll be making this year round for sure). It’s the perfect dessert for any kind of entertaining, because it can be made ahead and refrigerated for a couple of days. The whipped cream is made when you’re almost ready to serve your dessert, and it can be assembled and refrigerated up to 4 hours with the whipped cream. It really takes the pressure off entertaining when you can prepare some things ahead. The last time I put brownies in to bake during a company dinner, I didn’t set the timer – and… of course I forgot they were in the oven… the rest is history!

For a full menu, breakdown and grocery list for the 4-course dinner check out Valentine’s Dinner – Without Breaking a Sweat!

Chocolate Covered Strawberry Mousse | GI 365 Chocolate Covered Strawberry Mousse | GI 365 Chocolate Covered Strawberry Mousse | GI 365

For the strawberry sauce, make sure to thoroughly mix together the cornstarch, maple syrup, and water so there’s no lumps. It also helps to stir constantly until the sauce thickens, (it only takes a couple of minutes to cook, and every time I turn my back I ruin my sauce).

Chocolate Covered Strawberry Mousse | GI 365 Chocolate Covered Strawberry Mousse | GI 365

I made the chocolate mousse in a regular food processor and a mini version. The mini version is definitely better if you have one, if not, stop to scrape down the sides frequently in a bigger food processor until the mousse is silky and smooth. You can also make this mousse in a blender, you’ll need to scrape the sides often with this method as well.

Chocolate Covered Strawberry Mousse | GI 365 Chocolate Covered Strawberry Mousse | GI 365

We like a looser whipped cream, so I use the entire can of coconut milk. This is the simplest version of coconut whipped cream, you just place all the ingredients in an electric mixer, turn it to high, and let it whip for 8-10 minutes until the whipped cream is soft and fluffy.

Note: Soft whipped cream only works with the Native Forest brand of coconut milk. If you’re using another brand, be sure to reference my Homemade Whipped Cream post for details about the different ways to make coconut whipped cream.

Chocolate Covered Strawberry Mousse | GI 365 Chocolate Covered Strawberry Mousse | GI 365

This really makes a great dessert for 2, but it can easily be multiplied for bigger numbers. The mousse is actually easier to make in a double or triple recipe (it’s usually best if I don’t have that much chocolate mousse sitting around)!

Chocolate Covered Strawberry Mousse
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Chocolate Mousse:
  • 1 ripe avocado, peeled and pitted (5 ounces)
  • ¼ cup cocoa powder
  • ¼ cup maple syrup, Grade A
  • 1 Tablespoon coconut oil
  • 2 Teaspoons vanilla extract
  • pinch of sea salt
Strawberry Sauce:
  • 1-10 ounce pkg. frozen strawberries, thawed
  • 1 Teaspoon Tapioca starch
  • 2 Tablespoons maple syrup, Grade A (optional depending on berry sweetness)
  • 2 Tablespoons water
Coconut Whipped Cream:
  • 1 can coconut milk, chilled (Native Forest is best for this recipe)
  • 2 Tablespoons maple syrup, Grade A
  • 1 Teaspoon vanilla extract
Instructions
  1. Place all the chocolate mousse ingredients into a food processor or blender and process until smooth, scraping down the sides as necessary. Scoop the mousse into a container with a lid, and refrigerate at least 4 hours or until your desired serving time.
  2. For the strawberries sauce, thoroughly mix together the tapioca, maple syrup, and water until no lumps remain. Stir in the thawed strawberries and their juice. Cook over medium-high heat, stirring constantly until it comes to a boil and thickens. You can whir your strawberry sauce in the blender if you would like it as smooth as the pictures. Place the strawberry sauce in the refrigerator as well until serving time.
  3. When you’re ready to serve, make the whipped cream. Place all the ingredients for the whipped cream (using the entire can of Native Forest coconut milk) in an electric mixer and turn it to high. Whip for 8-10 minutes until it’s light and fluffy, but still on the soft side.
  4. Portion the chocolate mousse into serving dishes, top with the strawberry sauce, coconut whipped cream, and garnish with grated chocolate, chocolate chips, or sprinkles.
Notes
The chocolate mousse makes enough for two, but it can easily be doubled or tripled.
Any leftover strawberry sauce can be used with yogurt, or even in smoothies.
If your strawberries are really juicy and the sauce isn’t thick enough, mix together 1 additional teaspoon of tapioca with 1 tablespoon of water. Stir it into the sauce and bring it back to a boil to thicken it.
The whipped cream recipe makes enough for a lot of desserts, but you really can’t cut the recipe down because it won’t whip. I always make Hot Chocolate the next day to use up my leftovers.

This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License

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5 Responses to “Chocolate Covered Strawberry Mousse”

  1. Mike @TheIronYou February 13, 2014 9:42 am #

    I have a confession to make, I struggle with whipped coconut cream. Probably because in my mind it should get as thick as whipped cream whilst it always comes out thinner…
    Anyway, I really dig this layered mousse. Plus my GF loves strawberries with chocolate so this would be a huge hit with her!

    • Kari February 13, 2014 1:00 pm #

      I’ve loads of problems with coconut whipped cream too! After much experimentation, I get consistent results now. The Native Forest Brand is the best for consistency – check out my Coconut Whipped Cream recipe it’s made 2 different ways, and it’s got a method for much thicker whipped cream!

  2. Khara February 18, 2014 3:31 pm #

    Hi Kari… This looks yummy! I’m on GAPS and was wondering if you think I could sub something for the tapioca (gelatin?) or omit it… And sub honey for syrup?

    • Kari February 19, 2014 2:06 pm #

      Gelatin might work, or you can leave it out entirely. The strawberry sauce will be more liquid, but the flavor will be fine. I think honey will work great as well, it just has a more assertive flavor.

      • Khara February 20, 2014 12:08 am #

        Thanks for the reply! I just made your coconut chocolate pie and it was amazing! I’ve pinned a bunch of your recipes because they look so good, and they are dairy free. Do you think honey would work as a sub for the syrup in most cases, maybe in a smaller quantity? Eventually will be able to use syrup but I have a ways to go. TY, Kari!

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