Description
White Chocolate and Strawberry Mousse is a light, creamy dessert with a delicate fresh flavor, perfect for summer entertaining. This British-inspired mousse combines smooth white chocolate with pureed strawberries and whipped cream, set with gelatin for a soft, airy texture.
Ingredients
Mousse
- 100 g white chocolate, broken into pieces
- 3 eggs, separated
- 2 tsp vanilla caster sugar (vanilla pods infused in caster sugar preferable)
- 150 g strawberries, washed, dried, and hulled
- 150 ml double cream
- 6 g powdered gelatine
Decoration
- Extra whipped double cream
- Strawberry slices
Instructions
- Melt the chocolate: Pour boiling water into a pan and place it on the lowest heat. Place a large bowl over the pan without touching the water, add the white chocolate, and allow it to melt gently using the heat from the steaming water.
- Mix egg yolks and sugar: Whisk the egg yolks into the melted chocolate, followed by the vanilla caster sugar, until thoroughly dissolved. Set this mixture aside to cool.
- Puree strawberries: Use a mini blender or stick blender to puree the washed, hulled strawberries until smooth.
- Combine strawberry puree with chocolate: Beat the strawberry puree into the cooled chocolate mixture thoroughly.
- Dissolve gelatin: Pour about 40 ml of double cream into a small pan, heat gently, and sprinkle the powdered gelatine over it. Remove from heat and stir until the gelatine has completely dissolved. Return to heat briefly if necessary.
- Incorporate gelatin: Whisk the dissolved gelatine mixture into the chocolate and strawberry mixture, then refrigerate until cool.
- Whip egg whites: Whip the egg whites to stiff peaks in a clean bowl.
- Whip cream: Whip the remaining double cream to very soft peaks, taking care not to over whip to ensure easy folding into the mousse.
- Fold egg whites into mousse: Remove the chocolate mixture from the fridge and beat in a large spoonful of the whipped egg whites. Then fold in the remaining egg whites gently, avoiding lumps but without overworking.
- Fold whipped cream: Carefully fold the softly whipped cream into the mixture until fully incorporated. If the cream was over whipped, whisk it lightly before folding in.
- Chill mousse: Divide the mousse evenly into four sundae dishes or goblets and chill for at least 30 minutes.
- Decorate and set: Pipe rosettes of whipped cream on top of the mousse, garnish with sliced strawberries, then chill for at least an additional 1½ hours before serving for best texture and flavor.
Notes
- Use vanilla caster sugar for a deeper vanilla flavor or infuse your sugar with vanilla pods ahead of time.
- Ensure gelatin is fully dissolved to avoid lumps in the mousse.
- Do not over whip the cream; soft peaks fold more easily and produce a lighter mousse.
- Whip egg whites to stiff peaks for optimal air incorporation.
- Chilling time is crucial for mousse to set properly and develop flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
