White Chocolate and Strawberry Mousse
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
4 people
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Course
Dessert, Baked Goods
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Cuisine
British
White Chocolate and Strawberry Mousse
Description
White Chocolate and Strawberry Mousse combines melted white chocolate with strawberry puree for a sweet and fruity flavor. The mixture is cooled and stabilized with gelatin dissolved in warm cream before folding in stiffly whisked egg whites and softly whipped double cream. This technique yields a smooth, airy mousse with a creamy texture that holds its shape well. The addition of vanilla sugar enhances the overall taste.
The mousse is typically chilled until firm, then served with additional whipped cream and fresh strawberry slices on top, adding freshness and a pleasant contrast in texture. This dessert is ideal for special occasions or whenever a light, elegant sweet is desired.
Careful folding of the whipped egg whites and cream is important to maintain the mousse’s airy texture. The gelatin should be fully dissolved and cooled before mixing to prevent lumps. Vanilla pods infused in caster sugar provide a subtle vanilla note, enhancing the flavor without overpowering the strawberries or white chocolate.
Ingredients
- 100 g white chocolate broken into pieces
- 3 egg separated
- 2 tsp caster sugar I keep vanilla pods in my caster sugar, vanilla
- 150 g strawberries washed, dried & hulled
- 150 ml cream double
- 6 g powdered gelatine
Decoration
- Whipped Cream extra
- strawberry slices
Instructions
- Pour some boiling water into a pan and place on the lowest heat setting on the hob. Then place a large bowl over the pan (careful not to touch the water) add the white chocolate and allow it to melt.
- Then whisk in the egg yolks followed by the vanilla sugar until thoroughly dissolved. Set aside to cool.
- Puree the strawberries in a mini blender or a stick blender.
- Beat the puree into the chocolate mixture.
- Pour a small amount of double cream into a small pan (about 40 mls) heat very gently and sprinkle on the gelatine, take off the heat and stir until dissolved. Return to heat if needed.
- Once the gelatine has dissolved whisk it into the chocolate mixture and put in the fridge to cool.
- Meanwhile whip the eggs whites into stiff peaks.
- Then whip the double cream into very soft peaks (over whipping will make it difficult to incorporate into the mousse).
- Take the chocolate mixture out of the fridge and beat in large spoonful of the whisked egg white, then fold in the rest getting rid of any lumps but don’t over work.
- Next fold in the softly whipped double cream until fully mixed in (if you have over whipped you may need to whisk the cream in).
- Divide between 4 sundae dishes or goblets and chill for at least 30 minutes before piping on rosettes of whipped double cream and decorate with sliced strawberries
- Chill for at least another 1 ½ hours before serving.
User Reviews
Overall Rating
5
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