I can’t stand the cold. Okay there, I said it. I know I’ve been touting the #WeAreWinter for a while but it’s almost the end of April now and quite frankly I can use some warmth and vitamin D. Recently we celebrated my dad’s birthday and he decided to make a quadruple layered chocolate-strawberry mousse cake. Since this was his first time making the strawberry mousse he went ahead and made a test batch as a regular dessert to test whether the mousse would hold up in such a heavy cake (it worked wonderfully).
This is a delightful dessert fit for the summer when strawberries are in season. This strawberry mousse makes for a light finish to any dinner and would definitely catch anybody’s eye with the ruby red colour of the ripe strawberries and the almost artificial pink colouring that comes from the ripe strawberries. I decided to serve these in those cute plastic wine glasses that you can find in the dollar store. If you have any around, a martini glass would also make a great utensil for serving this mousse in.
This recipe was adapted for use in a cake, so I used gelatin in this recipe to get it to solidify into that state.
By the way, I brought a piece of the chocolate-strawberry mousse cake to the office and they absolutely loved it, claiming it was well worth salivating for. Unfortunately I can’t share a piece with all of you, but I can give you a series of pictures detailing the process of assembling this monstrosity of a cake.
Grab some strawberries, sugar and whipping cream, let’s get cooking!
Servings: Makes 12 servings
Equipment: Blender & Hand Mixer
- 16 oz. of fresh strawberries (the riper, the better), washed and stems removed
- 1 1/2 cup of whipping cream
- 2 1/2 tbsp of sugar
- 4 tablespoons of confectioner’s sugar
- 2 packets of gelatin (14g of gelatin)
- Take about a 1/3 cup of water and put your gelatin in there to let it bloom (follow the instructions on the packet for this one).
- Wash and slice the strawberries, sprinkle sugar over the sliced strawberries and macerate it for 4-5 hours (my recommendation is to leave it overnight).
- Whip up the cream with the confectioner’s sugar abd put it in the fridge.
- In a pot, bring 3/4 cups of water to a boil and add the bloomed gelatin and dissolve and allow to cool for 30 minutes.
- Add the gelatin mixture to the macerated strawberries and throw in a blender.
- Blend the strawberries until smooth, stick it into the fridge for 1 hour and 30 minutes until slightly firm.
- Fold the blended strawberry mix into the whipped cream, careful not to over mix. Pour the mousse into the serving cups and then put it into the fridge to cool for at least 2 hours before serving.
I recommend macerating the strawberries in the morning a day prior to serving and then blending everything together the morning of. This was the second iteration of the recipe and it holds up better with gelatin in it than without.
Anyway, I hope you do try this recipe and do comment or message me to let me know how this recipe worked for you.
-The Piquey Eater
Check out my two related blog posts: “How to Assemble A Monstrosity of A Cake” and “10 Tricks for Perfect Chocolate Covered Strawberries“