This mousse is so good you can make for a stand alone dessert, or as a filling for cakes or cupcakes. I think I made mention to my husband, if I could fill the tub up with it, I’d dive right in! Delicious!
I did end up fine tuning this recipe a bit quite by accident. I pureed all of the berries. It wasn’t a disaster though, as I wasn’t making for a dessert. And I used the extra strawberry puree for the frosting. I posted the dessert recipe as I found it, and will detail the changes I made on the Chocolate Cupcakes with Strawberry Mousse Filling post.Print
Light and airy strawberry white chocolate mousse. Perfect for a dessert or cake filling.
- 1–1/2 pounds of strawberries
- 2 Tbsp fresh lemon juice, divided
- 8 oz. white chocolate, finely chopped
- 1–1/4 tsp. unflavored gelatin (about half a small envelope)
- 2 c. heavy cream
- 2 Tbsp powdered (confectioner’s) sugar
- Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside.
- With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.
- Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water Stir until smooth, set aside.
- Put 1/4 cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
- Stir 1/4 cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining 1/4 cup of purée.
- Using an electric mixer, whip the remaining 1-3/4 cup of cream. Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the white chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
- Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).
Adapted from Simply Recipes