Chocolate Covered Strawberries are hard to beat! They’re easy to make, and the combination is a classic. We had hundreds of them at out wedding reception and they disappeared in no time. Since strawberries are one of those elusive summer fruits, (here today and gone tomorrow it seems), I’ve come up with a wintertime dessert that makes use of frozen berries!
I developed this recipe as part of a 4-course Italian inspired dinner for Valentine’s day (although I’ll be making this year round for sure). It’s the perfect dessert for any kind of entertaining, because it can be made ahead and refrigerated for a couple of days. The whipped cream is made when you’re almost ready to serve your dessert, and it can be assembled and refrigerated up to 4 hours with the whipped cream. It really takes the pressure off entertaining when you can prepare some things ahead. The last time I put brownies in to bake during a company dinner, I didn’t set the timer – and… of course I forgot they were in the oven… the rest is history!
For a full menu, breakdown and grocery list for the 4-course dinner check out Valentine’s Dinner – Without Breaking a Sweat!
For the strawberry sauce, make sure to thoroughly mix together the cornstarch, maple syrup, and water so there’s no lumps. It also helps to stir constantly until the sauce thickens, (it only takes a couple of minutes to cook, and every time I turn my back I ruin my sauce).
I made the chocolate mousse in a regular food processor and a mini version. The mini version is definitely better if you have one, if not, stop to scrape down the sides frequently in a bigger food processor until the mousse is silky and smooth. You can also make this mousse in a blender, you’ll need to scrape the sides often with this method as well.
We like a looser whipped cream, so I use the entire can of coconut milk. This is the simplest version of coconut whipped cream, you just place all the ingredients in an electric mixer, turn it to high, and let it whip for 8-10 minutes until the whipped cream is soft and fluffy.
Note: Soft whipped cream only works with the Native Forest brand of coconut milk. If you’re using another brand, be sure to reference my Homemade Whipped Cream post for details about the different ways to make coconut whipped cream.
This really makes a great dessert for 2, but it can easily be multiplied for bigger numbers. The mousse is actually easier to make in a double or triple recipe (it’s usually best if I don’t have that much chocolate mousse sitting around)!Print
- 1 ripe avocado, peeled and pitted (5 ounces)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup, Grade A
- 1 Tablespoon coconut oil
- 2 Teaspoons vanilla extract
- pinch of sea salt
- 1–10 ounce pkg. frozen strawberries, thawed
- 1 Teaspoon Tapioca starch
- 2 Tablespoons maple syrup, Grade A (optional depending on berry sweetness)
- 2 Tablespoons water
Coconut Whipped Cream:
- Place all the chocolate mousse ingredients into a food processor or blender and process until smooth, scraping down the sides as necessary. Scoop the mousse into a container with a lid, and refrigerate at least 4 hours or until your desired serving time.
- For the strawberries sauce, thoroughly mix together the tapioca, maple syrup, and water until no lumps remain. Stir in the thawed strawberries and their juice. Cook over medium-high heat, stirring constantly until it comes to a boil and thickens. You can whir your strawberry sauce in the blender if you would like it as smooth as the pictures. Place the strawberry sauce in the refrigerator as well until serving time.
- When you’re ready to serve, make the whipped cream. Place all the ingredients for the whipped cream (using the entire can of Native Forest coconut milk) in an electric mixer and turn it to high. Whip for 8-10 minutes until it’s light and fluffy, but still on the soft side.
- Portion the chocolate mousse into serving dishes, top with the strawberry sauce, coconut whipped cream, and garnish with grated chocolate, chocolate chips, or sprinkles.
The chocolate mousse makes enough for two, but it can easily be doubled or tripled.
Any leftover strawberry sauce can be used with yogurt, or even in smoothies.
If your strawberries are really juicy and the sauce isn’t thick enough, mix together 1 additional teaspoon of tapioca with 1 tablespoon of water. Stir it into the sauce and bring it back to a boil to thicken it.
The whipped cream recipe makes enough for a lot of desserts, but you really can’t cut the recipe down because it won’t whip. I always make Hot Chocolate the next day to use up my leftovers.