Strawberry Mousse in Chocolate Cups | The Geneva Convention: Strawberry Mousse in Chocolate Cups

Wednesday, December 3, 2014

Strawberry Mousse in Chocolate Cups

Recent circumstances required me to make some kind of berry mousse to deposit in chocolate cups for an after dinner treat. Initially excited about the idea, my enthusiasm paled when I actually started looking for a recipe. I have never had such a rough time -- we're talking recipes with really awful typos (tablespoon instead of teaspoon); recipes that fail to mention some of their ingredients in the instructions -- eventually I had to wing it. The first attempt went . . . really badly. It tasted great but it was basically a strawberry sauce. So I tried again, and achieved success: the perfect consistency, and creamy without sacrificing a punchy strawberry flavor. It's exactly what we hoped for, and now I'm publishing it, because I figure the internet deserves at least one strawberry mousse recipe that won't fail big time.

Strawberry Mousse Recipe

We put the mousse into chocolate cups we bought at a local bakery. They are a seasonal item you may be able to find at the grocery store, but we didn't have any luck with that this year. It's also possible to make them yourself, but I didn't feel like going through that hassle. If chocolate cups aren't your thing, other cool serving options include champagne flutes, interesting shot glasses, or just an enormous serving dish.

Chocolate Cups
Strawberry Mousse Recipe

Strawberry Mousse
Serves 6 to 10+, depending on portion sizes
Juice of 1 lemon (about 2 tablespoons)
2 teaspoons powdered unflavored gelatin
1 cup of pureed strawberries (from about half a pound; I used fresh but frozen should also work)
1/2 cup of powdered sugar
1 cup of whipping cream
2 teaspoons berry liqueur (I used Chambord)
1 teaspoon vanilla
Chocolate shavings, for garnish

Pour the lemon juice into a small sauce pan over low heat and add the gelatin, stirring constantly until it dissolves completely. Remove from heat.

Puree the strawberries using a food processor or blender*. With the motor running, slowly blend the lemon juice and gelatin mixture into the strawberries. Add the powdered sugar and blend again to mix thoroughly.

Pour the strawberry gelatin into another bowl and refrigerate for 30 minutes to an hour, until the mixture is set.

Using a hand mixer or a stand mixer with a whisk attachment, whip the cream along with the liqueur and vanilla. When stiff peaks form, add the strawberry gelatin and mix on low speed until just combined. Stir a few times by hand to make sure the mixture is uniform.

Spoon the mousse into whatever you'd like to serve it in, sprinkle with the shavings of chocolate if desired, and chill until it's time for dessert.

*If you have something against seeds, you will want to strain the puree through a sieve to get rid of them at this point. We find strawberry seeds inoffensive, so we didn't bother, but I thought I'd mention it for those who do.

Strawberry Mousse Recipe


  1. These look delicious! Thanks for the recipe.

  2. You're welcome! I hope you enjoy them.


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