Strawberry White Chocolate Mousse

Smooth and creamy strawberry mousse made with fresh strawberries, cream, gelatin, sugar, lemon juice and white chocolate.

  • Yield: Serves 6-8.

Ingredients

  • 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

Method

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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 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.

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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.

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3 Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.

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4 Stir ¼ 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 ¼ cup of purée.

5 Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one 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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Comments

  1. Chelsea

    That looks like a great recipe!

    I have some strawberries that I picked and froze at the peak in the season (it’s early in Texas), would I be able to use those in this recipe?

  2. Chelsea

    I’m happy to report that this worked great with frozen strawberries! I just kind of skipped the sliced strawberry part since good strawberries are hard to find here at this point and it was still very good. This recipe could feed an army! The army would be very satisfied, however. This was excellent, thanks!

  3. doreen

    Made this recipe with dietetic Belgian white chocolate and substituted Splenda for the sugar, increasing sweetener by another tablespoon. The guests didn’t even notice that it was without sugar. Thanks, great recipe.

  4. Jonathan Lam

    This recipe is so delicous! I was hired by a small cafe/bakery to help plan a menu, and I included this in the set – everyone raved about it so thanks so much Elise!

  5. Sharon

    Right now strawberries are on sale – 4 big boxes for $5 cdn and I originally made the MS recipes starberries short cake jellies without the sponge . I have a bad habbit of not reading a new recipe past the ingredients till I start making it. So when I started making the puree and saw there was no sugar I used the puree recipe for the MS jellies instead (uses sugar, touch of salt) because I was worried it would be too tart if I read on I would have realised the white choclate took care of that. I then added vanilla essence to the white chocolate and it changed the consistancy (curled ?)and would not melt smooth even after adding a touch of milk so I threw out the chocolate and tried again but this time I didn’t have enough and used 4oz of old white choclate that had a funny taste to me. So although my husband loved it, to me it was way too sweet and I could taste the “off” from the choclate. I would make it again without the white choclate using sugar in the puree or use fresh choclate and NO sugar like the recipe asked for in the first place ! I’m off to make the MS Jellies again they were really good just unfotunately take 2 days !

  6. Nancy Rocha

    Nothing says summer like fresh strawberry mousse! This recipe is the best that I have tried. Cool and refreshing! Martha did not disappoint!

  7. Nicole

    For anyone who was thinking about using this recipe as a cake filling… I just used it in a 3-layer cake as practice for a wedding cake I’m making. I left it out at room temperature for a few hours to simulate the wedding reception, and the cake did not hold together due to the mousse. The mousse did not remain sturdy at room temperature, so the layers slid around and ultimately the top layer completely slid off the base. If you’re going to use this mousse in a cake, I think that the cake will need to be refrigerated up until serving time. That was my experience, anyway!

    All that said… the mousse was very tasty, and I’m sad that I’ll have to find a different strawberry filling for the wedding cake!

  8. Heather Shapo

    Elise,
    I made this for my Birthday and it was really good, even people who don’t normally like mousse loved it. So I would like to make it again but I was thinking that I could use Strawberry’s AND another berry, I was thinking Black berry, raspberry or black/red current to add a nice sourish taste

    How would I do that?

    Thanks!
    ~Heather

    Hi Heather, I think you could just simply substitute some of the strawberries with another berry. ~Elise