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White Chocolate and Strawberry Mousse
5 from 27 votes

White Chocolate and Strawberry Mousse

This White Chocolate and Strawberry Mousse blends melted white chocolate with fresh strawberry puree to create a light and creamy dessert. The mousse includes whipped egg whites and softly whipped cream for a fluffy texture. Gelatin is used to help the mousse set nicely. It’s decorated with whipped cream and strawberry slices for an appealing finish, making it a delicate and fruity treat.

Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Course: Dessert, Baked Goods
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. Then whisk in the egg yolks followed by the vanilla sugar until thoroughly dissolved. Set aside to cool.
  3. Puree the strawberries in a mini blender or a stick blender.
  4. Beat the puree into the chocolate mixture.
  5. 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.
  6. Once the gelatine has dissolved whisk it into the chocolate mixture and put in the fridge to cool.
  7. Meanwhile whip the eggs whites into stiff peaks.
  8. Then whip the double cream into very soft peaks (over whipping will make it difficult to incorporate into the mousse).
  9. 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.
  10. 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).
  11. 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
  12. Chill for at least another 1 ½ hours before serving.