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Strawberry Truffle Mousse

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This Strawberry Truffle Mousse combines silky chocolate and fresh strawberries for a dreamy, romantic dessert that’s light, creamy, and perfect for Valentine’s Day or any special occasion. It’s easy to make, naturally gluten-free, and guaranteed to impress with its beautiful pink hue and decadent flavor.

Ingredients

Scale
  • 1 1/2 cups fresh strawberries, hulled (about 225g; frozen okay, thawed and drained)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon lemon juice (5ml)
  • 4 oz semi-sweet or dark chocolate, finely chopped (115g)
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons unsalted butter, softened (28g)
  • Pinch of salt
  • 1 cup heavy whipping cream, cold (240ml)
  • 2 tablespoons powdered sugar (15g)
  • 1 teaspoon pure vanilla extract (5ml)
  • For garnish (optional): fresh strawberry slices, chocolate shavings or curls, mint leaves, extra whipped cream

Instructions

  1. Make the Strawberry Puree: Combine strawberries, granulated sugar, and lemon juice in a blender or food processor. Blend until smooth. For extra-silky mousse, strain through a fine mesh sieve to remove seeds. Set aside.
  2. Prepare the Chocolate Truffle Base: In a heatproof bowl, add chopped chocolate and unsalted butter. In a small saucepan (or microwave), gently heat 1/2 cup heavy cream until just steaming (do not boil). Pour hot cream over the chocolate mixture. Let sit for 2 minutes, then whisk until smooth and glossy. Add a pinch of salt. Let cool to room temperature.
  3. Whip the Cream: In a chilled bowl, whip 1 cup cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Do not overbeat.
  4. Combine the Layers: Gently fold the strained strawberry puree into the chocolate mixture until mostly combined. Add one-third of the whipped cream to the chocolate-strawberry base, folding gently to lighten. Fold in the remaining whipped cream in two batches, using a spatula and gentle strokes. The mousse should be light, fluffy, and streaked with pink. Taste and adjust sweetness if desired.
  5. Spoon and Chill: Spoon the mousse into serving glasses or ramekins, smoothing the tops. Cover and chill in the refrigerator for at least 2 hours, or up to 24 hours.
  6. Garnish and Serve: Just before serving, top with fresh strawberry slices, chocolate shavings, mint leaves, or a dollop of whipped cream. Serve chilled.

Notes

Let the chocolate mixture cool before folding in whipped cream to keep the mousse light and airy. For a dairy-free version, use coconut cream and dairy-free chocolate. Mousse can be made up to 24 hours ahead. If using frozen strawberries, thaw and drain well. For extra flavor, add a splash of berry liqueur to the chocolate base.

Nutrition

Keywords: strawberry truffle mousse, chocolate mousse, Valentine’s Day dessert, gluten-free dessert, romantic dessert, easy mousse recipe, strawberry chocolate mousse

Find it online: https://zorbmeal.com/strawberry-truffle-mousse-recipe-for-a-perfect-valentines-day/