No ImageStrawberry Mousse with White Chocolate

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  1. Pilar

    AMAZING! it is wonderful. Delicious!
    I love different mousse cake!


  2. laura

    Thank you so much for this recipe, it is brilliant. Very few people explain exactly how much puree is needed after you puree the strawberry (this helps alot). I made chocolate cups and put the mousse in them for a party, it was a hit.


  3. Heather Shapo

    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?


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


  4. 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!

  5. 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!


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