# Components:
→ Strawberry Mousse
01 - 1.5 cups fresh strawberries, hulled and chopped
02 - 0.25 cup granulated sugar
03 - 1.5 teaspoons powdered gelatin
04 - 2 tablespoons cold water
05 - 1 cup heavy cream, chilled
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
→ Chocolate Ganache
08 - 3.5 ounces semi-sweet or dark chocolate, chopped
09 - 0.5 cup heavy cream
→ Garnish
10 - Fresh strawberries, halved
11 - Shaved chocolate or chocolate curls
12 - Mint leaves
# Method:
01 - Blend strawberries in a food processor until smooth. Pass the puree through a fine mesh sieve to remove seeds.
02 - Combine strawberry puree and sugar in a small saucepan. Warm over medium heat until sugar dissolves and mixture reaches a gentle simmer. Remove from heat.
03 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. Stir bloomed gelatin into the warm strawberry mixture until completely dissolved. Allow to cool to room temperature.
04 - In a large bowl, whip heavy cream with vanilla extract and salt using an electric mixer or hand whisk until soft peaks form.
05 - Gently fold the cooled strawberry mixture into the whipped cream using a spatula until well combined.
06 - Spoon or pipe mousse evenly into serving glasses, filling each approximately two-thirds full. Refrigerate for at least 1 hour until set.
07 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering without boiling. Pour hot cream over chocolate and let stand for 2 minutes. Stir until smooth and glossy.
08 - Allow ganache to cool to room temperature. Spoon or pour over set strawberry mousse in each glass, creating a distinct layer. Refrigerate for at least 1 hour until ganache is set.
09 - Just before serving, garnish with fresh strawberry halves, shaved chocolate, or mint leaves as desired.
