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
Ingredients
- 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
Decoration
- extra whipped cream
- strawberry slices
Instructions
- 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.
Jeanne Marie Dauray
Well, I cannot say I made your recipe exactly as stated. It is January in Chicago and due to the pandemic there are many things not available or of good quality as normally would be. As a result, the strawberries I was able to get were less than stellar. Vanilla caster sugar was not available so, I added a half teaspoon of vanilla paste to the recipe. Double cream is near impossible to get here in the states, and so, I used regular whipping cream which is not as dense due to the butterfat content being less by about 10% I believe. I also needed a slightly larger amount than the recipe calls for because I was using it as a layer in a mousse cake. And I did not have gelatin powder either, and instead I used silver level gelatin leaves – 3 of them..
Because my strawberries were not super sweet and strong in flavor, I used 300 g and I added 20 g of strawberry syrup, plus a tablespoon of orange juice. I cooked that and then pressed out all the solids, and returned the strawberry sauce to the pan, hoping to intensify what flavor I could get out of these. I added my gelatin sheets to the strawberry sauce and a tbsp of fresh lemon juice as well to try to heighten the strawberry flavor. All things considered, the strawberry flavor came out pretty good. though it certainly would have been easier if it were spring and I could have used the strawberries from my garden. I melted the white chocolate but I used 125 g, and when I put the white chocolate in the double boiler, I poured the warm strawberry sauce on top and melted it with it because I always scorch my white chocolate when I melt it down by itself. So, again, not exactly how you stated to do it but, trying to make up for some problems I have had with white chocolate in the past. Since my strawberries lacked sweetness, I then mixed two tablespoons of sugar with my egg yolks. I used four eggs instead of three since I needed more for my cake. I incorporated the chocolate strawberry sauce with the egg yolks, and then mixed up 250 ml of whipping cream as opposed to 150 ml on the slowest speed since I had read somewhere that doing that will help decrease the melting of it back into liquid form. I have found that that works. Once I whipped that to the point of being stiff, I folded it into the strawberry egg yolk mixture. For the egg whites I also added two tablespoons of sugar plus a half teaspoon of cream of tartar. Then I folded that in with the rest. The result did end up looking like yours in the picture and it tasted wonderful. I can only imagine how much better it will taste when I can do it with fresh strawberries and perhaps get my hands on some double cream. Either way your recipe is fabulous and I’m so glad I found it. Every recipe I had found before yours was so not like a traditional mousse, which is what I was looking for. They were mostly strawberry whipped cream. So thank you for trying all the methods that you did to get to this wonderful recipe. I would recommend it to anybody. And the other really great thing about it is it stood up in consistency to the dark chocolate mousse I made for the other layer of the mousse cake. It really is a perfect mousse. Thanks again.
Camilla
Wow Jeanne, you certainly went to a lot of effort to make your cake which sounds absolutely divine! So glad you like my recipe and hopefully you can make it with your strawberries next time:-)
Doris Godec
This is a wonderful recipe but I was wondering if you could make it a day ahead?
Camilla
Hi Doris, that would be fine.
Janice
What a lovely dessert, white chocolate goes so well with strawberries.
Camilla
Thanks Janice, they really do go so well together:-)
Dems Banjo
Wow!! Camilla, it looks so delicious, i have to try it out. Thanks for sharing.
Camilla
Thanks Dems:-)
Kate - gluten free alchemist
Mousse is one of my ‘go to’ summer desserts and strawberry and white chocolate are such a great pairing. Delicious x
Camilla
Thanks Kate, yes they are great bed fellows:-)
Sean Mahan
White chocolate and strawberry, isn’t that the most perfect combination for deserts like, ever? Can’t wait to try this!
Camilla
Thank you Sean it is lovely:-)
2pots2cook
Appreciate your work very much ! Thank you for this one !
jacqui Bellefontaine
These looks so delicious. I am sure we all have times when recipes don’t g tot plan I know I have. I also followed your link back to the old pic in a previous post. The food and the dishes brought back some memories I used very similar ones for various buffets in times gone by 🙂
and thank you for including a link to my triple chocolate mousse
Camilla
Thanks Jacqui, yes those were the day eh:-)
Helen @ family-friends-food.com
Those look amazing! It’s always frustrating when something doesn’t come out how you imagined it, but I’m glad it was worth persevering with. Hopefully now the warm weather is here to stay and gorgeous summery desserts will be just what’s required!
Camilla
Thank you Helen, yes so frustrating but glad I turned it around in the end:-)