Print

Chocolate-Covered Strawberry Mousse with Crunchy Oreo Layer Recipe

Legendary Chocolate-Covered Strawberry Mousse with Crunchy Oreo Layer Recipe — Ultimate Comfort Food Classic
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this elegant Chocolate-Covered Strawberry Mousse, featuring a crunchy Oreo and dark chocolate base layered with a luscious strawberry mousse and finished with a rich dark chocolate ganache and whipped cream topping. Perfect for a sophisticated dessert occasion, this recipe combines textures and flavors beautifully, offering a delightful balance of fruity freshness and decadent chocolate.

Ingredients

Scale
  • 10 Oreos
  • 2 Tbsp. unsalted butter, melted
  • 1/8 tsp. kosher salt
  • 2 oz. dark chocolate (preferably 60% cacao), finely chopped
  • 2 tsp. refined coconut oil
  • 1/2 tsp. unflavored gelatin
  • 1 Tbsp. cold water
  • 1 lb. fresh strawberries, stemmed, hulled, plus whole strawberries for serving
  • 1/4 cup (50 g) granulated sugar
  • 2 Tbsp. cornstarch
  • 1 Tbsp. fresh lemon juice
  • 2 cups heavy cream, divided
  • 3 oz. dark chocolate (preferably 60% cacao), finely chopped
  • 1 Tbsp. confectioners’ sugar

Instructions

  1. Preheat oven to 350°F and chop Oreos into 1/2-inch pieces including their filling. Toss Oreos with melted butter and kosher salt, spread on a parchment-lined baking sheet, and bake for 6-8 minutes until fragrant and toasty. Let cool slightly.
  2. Microwave chocolate in 30-second increments, stirring until smooth. Stir in refined coconut oil. Pour chocolate over toasted Oreos, mix to coat evenly, spread back on parchment in an even layer, and refrigerate at least 30 minutes until firm. Crunchies can be made 3 days ahead and stored airtight in the fridge.
  3. Sprinkle gelatin over 1 Tbsp. cold water in a small bowl and let it soften.
  4. Process strawberries until smooth. Optional: pass puree through a fine mesh sieve to remove seeds. Transfer to medium pot, whisk in sugar, cornstarch, and lemon juice until smooth.
  5. Heat over medium while stirring constantly until mixture boils, then cook for 1 more minute. Remove from heat and stir in softened gelatin until incorporated. Let cool at room temperature about 30 minutes until cool but not fully set. Refrigerate if kitchen is warm but avoid over-setting.
  6. Beat 1 cup heavy cream with a handheld mixer until stiff peaks form.
  7. Fold one-third of whipped cream into cooled strawberry mixture gently, leaving a few streaks, then fold in remaining cream until fully combined.
  8. Spoon 2 tablespoons of chocolate crunch into bottoms of 4 parfait glasses. Divide strawberry mousse among glasses and smooth tops. Refrigerate at least 1 hour or up to 1 day to set.
  9. Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small pot over medium heat just until bubbling around edges. Pour cream over chocolate, let sit 2 minutes, then stir gently until smooth.
  10. Spoon the ganache carefully over the chilled mousse layers. Refrigerate until ganache is firm, about 30 minutes.
  11. Beat confectioners’ sugar with the remaining 1/2 cup heavy cream until medium peaks form using a handheld mixer.
  12. Top each mousse glass with a dollop of whipped cream, sprinkle with remaining chocolate crunch, and garnish with fresh whole strawberries.

Find it online: https://yamirecipes.com/legendary-chocolate-covered-strawberry-mousse-with-crunchy-oreo-layer-recipe-ultimate-comfort-food-classic/