White Chocolate And Strawberry Mousse

Easy three ingredient white chocolate mousse, topped with vanilla macerated strawberries.

https://www.cutoutandkeep.net/projects/white-chocolate-and-strawberry-mousse • Posted by Sweetness & Bite

A simple to make yet impressive dessert.

You will need

For the Mousse:
500 g Whipping Cream * 300 g White Chocolate , chopped 1 tsp Vanilla Extract pinch of Salt
For the Strawberries:
250 g Fresh Strawberries 1 tsp Vanilla Paste (or seeds scraped from 1 vanilla bean) 1/2 teaspoon Lemon Juice 2 tsp Icing Sugar 4 Extra Strawberries to decorate glasses (optional)

Project Budget

Time

Difficulty

Description

A simple to make yet impressive dessert.

Instructions

1. Make the Mousse: Heat the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Add the chocolate, and stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Stir in the vanilla. Taste the mixture, and if the white chocolate is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.

2. Pour into a large heatproof bowl or jug, and leave to cool to room temperature (you can speed this up by placing the bowl into a water bath – simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). If you’re in a hurry you can pop the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn’t actually freeze.

3. Whip the chocolate cream with an electric hand mixer until stiff peaks form. It won’t take very long. If it’s a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe.

4. For the Strawberries: Up to two hours before serving, chop the strawberries into small (1cm-ish) chunks. Place in a bowl with the vanilla paste, lemon juice and icing sugar and mix well. Refrigerate until ready to serve the mousse.

5. To Serve: Slice the extra strawberries lengthwise into 1-2mm thick slices. Place the whipped mousse mixture into a piping bag fitted with a plain tip (or simply use a spoon to fill the glasses, if you prefer). Pipe or spoon some mousse into the bottom of each glass. Arrange the strawberry slices around the side of the glasses, pressing them against the glass with your finger. Fill the glasses with the remaining mousse. Top with a generous spoonful of the macerated strawberries. Chill until ready to serve.

6. Notes: I served the mousse in four 1/2 cup capacity glasses Leftover mousse will keep for several days in the refrigerator. The strawberry mixture will keep for a couple of days, but the strawberries will continue to soften so they won’t look quite so pretty.