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We recently came across an intriguing recipe for strawberry mousse cake in Martha Stewart Living and decided to skip the cake part and just make the strawberry white chocolate mousse. It was fabulously cool and rich, just the dessert for a warm spring evening.
The following recipe is modified slightly. I found we didn’t need as many strawberries as the magazine’s recipe suggested. Also, we served the mousse with some remaining strawberry purée on top. The purée is not sweetened and adds a lovely mildly tart balance to the rich mousse.
Strawberry White Chocolate Mousse RecipePrint
- 1 ½ pounds of strawberries
- 2 Tbsp fresh lemon juice, divided
- 8 ounces white chocolate, finely chopped
- 1 ¼ teaspoon unflavored gelatin (about half a small envelope)
- 2 cups heavy cream
- 2 Tbsp powdered (confectioner's) sugar
1 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 mesh sieve with the back of a spoon 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.
2 Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.
3 Put 1/4 cup of cold water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
4 Put 1/4 cup of the cream into a small saucepan on medium heat. Whisk in 2 tablespoons of the powdered sugar and bring to a simmer. Stir in the water gelatin mixture until dissolved. Pour this mixture into the bowl with the melted white chocolate and whisk until smooth. Stir in 3/4 cup of the puréed strawberries, reserving the remaining 1/4 cup.
5 Using an electric mixer with the whisk attachment, beat the remaining 1 3/4 cup of cream on medium-high speed until medium peaks form. (It helps if your cream is very cold.) Stir a third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
6 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).
7 When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
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