Fluffy Chocolate-Covered Strawberry Mini Mousse Cakes Recipe – Easy Valentine’s Day Dessert

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mandy

Posted on December 23, 2025

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Dessert Recipes

December 23, 2025

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Imagine this: you open your kitchen door and instantly, the sweet aroma of ripe strawberries, rich chocolate, and pillowy cake fills the air. It’s like walking into a secret bakery tucked away in Paris, but you’re right at home. The first time I whipped up these Fluffy Chocolate-Covered Strawberry Mini Mousse Cakes, I knew I was in for something special—the kind of dessert that makes you pause mid-bite, eyes wide, just to savor the moment. (You know that feeling when something is so good, you have to close your eyes and let it sink in?)

These little mousse cakes were born out of a craving for something whimsical yet comforting—a treat that felt fancy enough for Valentine’s Day, but easy enough to make on a random Tuesday. My grandma used to make strawberry shortcakes every spring, and I wanted to capture that nostalgia but add a chocolatey twist. You could say I was chasing a memory (and honestly, I think I caught it). The cakes came together on a rainy weekend while trying to impress my sweetheart; turns out, the kids kept sneaking bites before I could even snap a photo.

Let’s face it, the combination of fluffy cake, creamy strawberry mousse, and a glossy chocolate shell is just irresistible. These mini mousse cakes are dangerously easy to pop in your mouth, and they bring pure, giddy comfort—like a hug you can eat. They’re perfect for potlucks, dazzling your Pinterest followers, or just spoiling your family on a random afternoon. And after several “test batches” (all in the name of research, I swear), I can confidently say this recipe has become a staple for gifting, gatherings, and late-night cravings. If you’re searching for a show-stopping, crowd-pleasing dessert that feels like love on a plate, you’re absolutely going to want to bookmark this one.

Why You’ll Love Fluffy Chocolate-Covered Strawberry Mini Mousse Cakes

I’ve baked, tested, and (let’s be real) taste-tested these mini mousse cakes more times than I care to admit. There’s a reason they keep making a comeback in my kitchen and among friends—these cakes check all the boxes for a dream dessert.

Quick & Easy: These come together in just under an hour, making them perfect for that last-minute Valentine’s Day surprise or when you need an “emergency” sweet treat.
Simple Ingredients: No need for a trip to a gourmet grocer—you probably have everything in your pantry and fridge right now. I love that even the chocolate shell uses basic chocolate chips!
Perfect for Any Occasion: These mini mousse cakes shine at brunch, steal the show at holiday parties, and make adorable gifts for teachers or neighbors. Trust me, they’ll brighten any dessert table or Pinterest board.
Crowd-Pleaser: Kids can’t resist the chocolate shell, adults adore the light mousse (and the fact that they’re not too heavy), and everyone loves the strawberry-chocolate combo.
Unbelievably Delicious: The contrast of fluffy cake, creamy mousse, and crisp chocolate is pure magic. Each bite is a burst of flavor and texture—sweet, tangy, rich, and light all at once.

What really sets this recipe apart? For the mousse, I whip fresh strawberries into a cloud-like filling, thanks to a touch of gelatin and a gentle folding technique. There’s no heavy, cloying texture—just pure, airy deliciousness. The cakes are baked in a mini muffin tin, which means perfect portions (and, well, more to share…or not). And that shiny chocolate shell? It’s made by melting chocolate and a hint of coconut oil for that perfect snap when you bite in. You don’t have to worry about complicated layers or special molds—just a little time, a few bowls, and you’re golden.

Honestly, these aren’t just any mousse cakes. They’re my go-to for “wow” factor without the stress, and the kind of treat that makes people ask for seconds (and the recipe). If you want a dessert that feels like a celebration but is secretly simple, you’ll love making—and eating—these fluffy chocolate-covered strawberry mini mousse cakes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy, cloud-like texture—no fuss, no weird specialty products. Most of these are pantry staples or easy to find, and I’ll share a few personal favorites and quick swaps to make your life easier.

For the Mini Cakes:

All-purpose flour (120g) – gives the cakes their soft, tender crumb
Granulated sugar (100g) – just enough to sweeten the cake without overpowering the strawberries
Unsalted butter, softened (60g / 4 Tbsp) – adds richness; I love using Kerrygold for a buttery flavor
Large egg, room temperature – helps bind the batter and adds moisture
Whole milk (60ml / ¼ cup) – keeps the cake light; almond milk works for a dairy-free twist
Vanilla extract (1 tsp) – a little goes a long way for background warmth
Baking powder (1 tsp) – lifts the cakes so they’re fluffy, not dense
Pinch of salt – balances the sweetness

For the Strawberry Mousse:

Fresh strawberries, hulled and diced (180g / about 1 cup) – the star of the show; frozen strawberries work in a pinch, just thaw and drain well
Granulated sugar (50g / ¼ cup) – brings out the berries’ sweetness
Heavy whipping cream (180ml / ¾ cup) – gives the mousse its airy, luscious texture; I recommend Organic Valley
Powdered gelatin (1 ½ tsp) – sets the mousse just enough to hold its shape; use agar-agar for a vegetarian option
Cold water (2 Tbsp) – to bloom the gelatin
Vanilla extract (½ tsp) – rounds out the flavor

For the Chocolate Shell:

Semi-sweet chocolate chips (180g / 1 cup) – use good chocolate for the best flavor; I’m partial to Ghirardelli
Coconut oil (2 tsp) – makes the shell glossy and easy to bite through; vegetable oil works in a pinch

Optional For Garnish:

Fresh strawberry slices
White chocolate drizzle
Sprinkles (for extra Valentine’s Day flair!)

Need to swap something? Gluten-free all-purpose flour works beautifully for the cake base. You can trade heavy cream for coconut cream in the mousse for a dairy-free version. And if you’re short on fresh strawberries (it happens), raspberry or cherry puree is just as dreamy. Everything here is flexible—you do you!

Equipment Needed

Mini muffin tin (24-cup) – perfect for bite-sized mousse cakes; standard muffin tin works, but you’ll get fewer, larger cakes
Electric mixer or stand mixer – whipping cream by hand is a workout; trust me, a mixer is your friend here
Mixing bowls – at least two, for the cake batter and the mousse
Spatula – for gentle folding (and licking the bowl, let’s be honest)
Small saucepan – to gently warm the gelatin mixture
Microwave-safe bowl – for melting chocolate (double boiler works too)
Piping bag or large zip-top bag – makes filling and topping neat and easy; a spoon works if you’re not after Pinterest perfection
Cooling rack – helps the chocolate shell set evenly

I’ve used everything from dollar-store muffin tins to fancy nonstick ones, and honestly, both work fine—just grease well or use mini cupcake liners for easy release. If you don’t have a piping bag, snip the corner off a zip-top bag (my kids love helping with this part). And for melting chocolate, I usually pop it in the microwave in short bursts to avoid burning.

Pro tip: Wash mixing bowls with hot, soapy water right after whipping cream—dried cream is a pain to scrub off. No need for anything fancy here, just tools you likely already own.

How to Make Fluffy Chocolate-Covered Strawberry Mini Mousse Cakes

Prep the Oven and Tin: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with mini cupcake liners. (A light spritz of nonstick spray works wonders.)
Make the Cake Batter: In a medium bowl, whisk together 120g all-purpose flour, 100g sugar, 1 tsp baking powder, and a pinch of salt. In another bowl, whisk 60g softened butter until smooth, then beat in 1 large egg, 60ml milk, and 1 tsp vanilla extract. Pour the wet ingredients into the dry and mix until just combined—don’t overmix, or your cakes will be tough.
Fill and Bake: Scoop about 1 Tbsp of batter into each muffin cup (they should be about 2/3 full). Bake for 10-12 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean. Let cakes cool in the tin for 5 minutes, then transfer to a rack to cool completely. (If the cakes stick, run a thin knife around the edges.)
Make the Strawberry Mousse: While cakes cool, sprinkle 1½ tsp powdered gelatin over 2 Tbsp cold water in a small bowl. Let it bloom for 5 minutes. Meanwhile, puree 180g strawberries and 50g sugar together using a blender or food processor. Pour the puree into a saucepan and gently heat until just warm, then whisk in the softened gelatin until dissolved. Set aside to cool to room temperature.
Whip the Cream: In a clean bowl, beat 180ml heavy cream with ½ tsp vanilla until stiff peaks form. (Stop the mixer as soon as the cream holds its shape—don’t overwhip, or it’ll get grainy.)
Fold the Mousse: Once the strawberry-gelatin mixture is cool (but not set), gently fold it into the whipped cream using a spatula. Go slowly—fold, don’t stir, to keep it fluffy. Chill the mousse in the fridge for 20-30 minutes until thickened but still spreadable.
Assemble the Cakes: Using a piping bag or spoon, top each cooled mini cake with a generous dollop of strawberry mousse. If you want a surprise center, scoop out a little cake from the middle and fill with mousse. Chill the cakes in the fridge for 30 minutes to help them set.
Make the Chocolate Shell: Melt 180g chocolate chips with 2 tsp coconut oil in a microwave-safe bowl (30-second bursts, stirring in between) or over a double boiler until smooth and glossy.
Dip & Set: Gently dip each mousse-topped cake upside down into the melted chocolate, letting excess drip off. Place on a cooling rack or parchment-lined tray. If the chocolate gets thick, zap it in the microwave for 10 seconds to loosen.
Decorate: While the chocolate is still wet, add strawberry slices, a drizzle of white chocolate, or festive sprinkles. Chill cakes until the chocolate shell is firm—about 15 minutes.
Troubleshooting: If the mousse slides off, chill the cakes a bit longer before dipping. If the chocolate shell cracks, let the cakes warm up for 2-3 minutes before biting in.

Personal tip: I prep the cakes and mousse the night before, then dip in chocolate the next day for extra set mousse and less stress. The mousse is airy and light—don’t worry if a little drips down the side, it just means you’ll get more strawberry in every bite!

Cooking Tips & Techniques

These mini mousse cakes look fancy, but a few pro tricks will make them truly bakery-worthy (without any drama in your kitchen):

Use room-temperature ingredients for the cake batter. Cold butter or eggs can lead to dense cakes—let everything sit out while you prep your tools.
Whip your cream until stiff, but not grainy. Stop as soon as the cream holds peaks. Overwhipping can make the mousse feel heavy.
Chill between steps. Let the cakes and mousse set before dipping in chocolate. Rushing this part can make your shells slide or crack.
Microwave chocolate in short bursts. Chocolate burns quickly. I ruined a batch once by getting distracted—it seized and turned grainy. Go slow and stir often for a smooth finish.
Don’t overmix the mousse. Folding gently keeps it light. If you stir too vigorously, you’ll lose all that lovely airiness.
Use a deep bowl for dipping. This lets you get a clean, full coat in one go (and fewer drips on the counter).
Line your workspace with parchment. Saves clean-up and makes setting the chocolate a breeze.

My biggest early mistake was not chilling the mousse enough—resulting in chocolate shells that slid right off! If you’re short on time, pop the cakes in the freezer for 10 minutes before dipping. And honestly, a little imperfection (lopsided chocolate, a drip here and there) just proves they’re homemade and full of love.

Variations & Adaptations

The beauty of these fluffy chocolate-covered strawberry mini mousse cakes is how flexible they are. You can tweak them to fit just about any taste, season, or dietary need:

Gluten-Free: Swap the all-purpose flour for a gluten-free blend. I’ve used Bob’s Red Mill 1-to-1 Baking Flour with great results—no one could tell the difference!
Vegan/Dairy-Free: Use dairy-free butter, almond or coconut milk for the cake, coconut cream for the mousse, and vegan chocolate chips for the shell. Agar-agar works in place of gelatin as a setting agent.
Berry Swap: Try raspberries, cherries, or even mango for the mousse. In summer, I love making a mixed berry version with whatever’s freshest at the market.
Extra Chocolate: Add mini chocolate chips to the cake batter, or drizzle the finished cakes with white and dark chocolate for a bakery-style look.
Liqueur Kick: For grown-ups, add a splash of Chambord or Grand Marnier to the mousse for a boozy twist.

When my niece needed a nut-free version, I just skipped the coconut oil and used a little vegetable oil in the chocolate—worked like a charm. Feel free to experiment with the base, filling, or shell. The recipe is forgiving, so make it your own and have fun with it!

Serving & Storage Suggestions

These mini mousse cakes shine brightest when served chilled, straight from the fridge. They’re perfect on a pretty platter, lined up in paper cups for easy picking. For a romantic touch, top with a heart-shaped strawberry slice or a dusting of powdered sugar.

Pair them with a glass of bubbly, a mug of hot cocoa, or a fresh pot of coffee—honestly, they fit any moment you want to make a little sweeter. If you’re serving for a party, arrange them on a tiered stand or tuck them into gift boxes with tissue for easy sharing.

Leftovers keep well in an airtight container in the fridge for up to 3 days. The mousse stays fluffy, and the chocolate shell keeps everything fresh. For longer storage, freeze the undipped cakes and mousse; thaw and dip in chocolate just before serving. If the chocolate shell gets a little soft, a quick chill brings back the snap.

Pro tip: The flavors deepen after a night in the fridge, so making these a day ahead just means better mousse cakes (and less stress on the big day!).

Nutritional Information & Benefits

Here’s the scoop: each mini mousse cake (out of 24) has approximately 120 calories, 7g fat, 14g carbs, and 2g protein. They’re naturally nut-free (just check your chocolate chips), and you can make them gluten-free or dairy-free with easy swaps.

Strawberries add a hit of vitamin C and antioxidants, while using real cream and butter means you get that rich taste without weird additives. If you use dark chocolate, you’ll sneak in a bit of magnesium and fiber, too.

Just a heads-up: these do contain dairy, gluten, and eggs in the classic version. For those with allergies, follow the swaps above. I love that you can make a treat that feels indulgent but uses real, simple ingredients—dessert doesn’t have to mean compromise.

Conclusion

Fluffy chocolate-covered strawberry mini mousse cakes are the kind of dessert that makes every occasion feel extra special—even if you’re just celebrating Tuesday. They’re simple, stunning, and loaded with the flavors everyone loves: sweet berries, creamy mousse, and a snap of chocolate. You can dress them up or keep them casual, and they’re always a hit with family and friends.

Don’t be afraid to play around with flavors or toppings—these cakes are all about making something joyful and delicious, your way. Personally, I love how they bring back childhood memories with a grown-up twist (and how quickly they disappear at parties!).

If you try these, I’d love to hear how you make them your own. Drop a comment, share your photos, or tell me your favorite variation below. Happy baking, and may your kitchen always smell like chocolate and strawberries!

Frequently Asked Questions

Can I make these fluffy chocolate-covered strawberry mini mousse cakes ahead of time?

Absolutely! You can bake the cakes and prepare the mousse a day ahead. Assemble and chill, then dip in chocolate the day you plan to serve for freshest results.

What if I don’t have a mini muffin tin?

No worries—use a standard muffin tin for larger cakes (about 12), or even a small loaf pan and cut into squares. Just adjust the baking time (add 2-4 minutes for larger cakes).

Can I use frozen strawberries for the mousse?

Yes! Thaw and drain them well to avoid extra moisture. The flavor is just as good, and you can make these cakes any time of year.

How do I keep the chocolate shell from cracking?

Make sure the mousse is well chilled, but not frozen, before dipping. If the shell cracks, let the cakes sit at room temp for a couple minutes before enjoying.

Are these mini mousse cakes gluten-free?

The classic recipe uses all-purpose flour, but you can easily substitute a gluten-free blend for a celiac-friendly treat. No one will taste the difference!

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