Let’s stuff strawberries with chocolate mousse and enjoy.
This recipe is embarrassingly simple, but it’s impressive and delicious.
You might remember my s’mores stuffed strawberries from last year. They came from my first cookbook and are an easy, slightly fancier take on chocolate-covered strawberries. They’re one of those simple ideas that taste like something special.
It’s strawberry season, and that always makes me think of summer treats. I wanted a quick, fuss-free recipe perfect for Mother’s Day or any morning when you want a sweet treat that won’t stress you out. This fits the bill: few ingredients, simple steps, and something everyone will love.
One of my favorite indulgent desserts is a milk chocolate mousse with coconut whipped cream. For these strawberries I make a quick chocolate mousse, fold in whipped coconut cream, and pipe it into hulled strawberries. If you use vegan chocolate, these become accidentally vegan.
I cut the berries so they stand upright and hold as much chocolate mousse as possible — I sliced a small portion off the pointed end so each berry sits flat. They still look adorable, and I like topping them with rainbow sprinkles for a playful touch.
I’ll never forget my first chocolate-covered strawberry, sampled with my mom at a mall candy counter. It felt unforgettable and indulgent — that’s the kind of treat these mousse-filled berries are: simple, memorable, and delightful.
These are quick to make and keep well in the fridge for several days, making them an excellent make-ahead snack or late-night treat.
Coconut Chocolate Mousse Filled Strawberries
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Ingredients
- 2 pounds strawberries the larger the better
- 6 ounces high-quality chocolate, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon water
- 1 14-ounce can cold full-fat coconut milk (refrigerated overnight)
- sprinkles for topping
Instructions
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Remove the leaves from each strawberry. Use a paring knife to hollow out the center, creating a cavity for the mousse. Slice a small portion off the pointed end so the berry stands upright. Arrange the berries on a plate.
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Place the chopped chocolate, water, and butter in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring after each, until the chocolate is melted and smooth. Let the chocolate cool for about 10 minutes.
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Open the chilled can of coconut milk and scoop out the solidified coconut cream (reserve the liquid for smoothies). Beat the coconut cream in an electric mixer on medium-high until thick and whipped.
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Gently fold the whipped coconut cream into the cooled chocolate until well combined and mostly smooth. Transfer the mousse to a piping bag or use a spoon.
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Pipe or spoon the chocolate mousse into each hollowed strawberry. Finish with sprinkles if desired and refrigerate until ready to serve.
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These also pair nicely with a glass of wine.