White Chocolate & Strawberry Mousse is the perfect make ahead dessert for summer entertaining! It tastes divine.
Today’s White Chocolate & Strawberry Mousse was inspired by a recent trip to the supermarket.
I saw all these strawberry mousses on special offer and this totally whet my appetite.
I decided to adapt my Chocolate and Pistachio Mousse recipe by using white chocolate. However my first attempt tasted great but the base of the mousse was liquid as a result of adding the strawberry puree.
So determined to crack this, I listened to my hubby’s suggestion of reducing the strawberry puree on the hob and as I’d run out of white chocolate I ended up subbing milk chocolate plus adding more cream.
This version worked better in consistency to give a very soft mousse but the fresh strawberry flavour was gone which wasn’t what I wanted so it was back to the drawing board.
I left it another day and then went out for more supplies and decided that in order to keep the fresh strawberry flavour I was going to have to add gelatine.
My mum was always using gelatine when I was a kid and I have to say it’s not something I can ever remember using. Tell a lie, there was a salmon mousse when I was at college, you can see a picture here!
Hence third time lucky my White Chocolate & Strawberry Mousse finally worked and set without a puddle of liquid in the base and with the fresh strawberry flavour intact.
It was so nice to hear my hubby finally say “you’ve nailed it”!
So with the sun set to finally make an appearance I think this mousse would be a lovely dessert to make in advance and serve at a BBQ or just enjoy as a treat with your family.
Have you ever struggled to get a recipe just right?
I think the last time I had this much trouble was when I was developing my Wholemeal Apple Hot Cross Buns. They had to be made 3 times in one day with the final successful batch coming out of the oven past midnight.
I can still remember my hubby’s face when I asked him to sample yet another Hot Cross Bun before he went to bed!
Luckily I am a firm believer in the old saying “if at first you don’t succeed, try, try again”!
More Mousse Recipes
If my White Chocolate & Strawberry Mousse has whet your appetite for mousse then you might like to check out the following recipes too:
- Foolproof Rich Chocolate Mousse
- Chocolate & Pistachio Mousse
- Simple Raspberry Yogurt Mousse Pots
- Lemon Mousse
- Rhubarb & Orange Fool
- No-bake Raspberry Cheesecake Mousse
- Triple Chocolate Mousse Cake
Don’t forget to leave a comment and rating below when you make my Strawberry & White Chocolate Mousse! You can also share your images with me by tagging @FabFood4All as I love seeing my recipes come to life.
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White Chocolate and Strawberry Mousse
- 100 g white chocolate broken into pieces
- 3 eggs separated
- 2 tsp vanilla caster sugar I keep vanilla pods in my caster sugar
- 150 g Strawberries washed, dried & hulled
- 150 ml double cream
- 6 g powdered gelatine
- extra whipped cream
- strawberry slices
- Pour some boiling water into a pan and place on the lowest heat setting on hob, place a large bowl over the pan (careful not to touch the water) and add the white chocolate so that it melts.
- Once melted whisk in the egg yolks and then the vanilla sugar until thoroughly dissolved. Set aside to cool.
- Puree the strawberries in a mini blender or use 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 gelatine is dissolved whisk this into the chocolate mixture and put in 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 did over whip then you might need to whisk 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 and serve.