This white chocolate strawberry mousse is a delicate and elegant summer dessert that is refreshing and above all really flavorful.
Just imagine, a crispy crust, a soft white chocolate mousse, followed by a fruit mousse and everything is topped.
Strawberries also bring out a bit of texture and flavor. Simply delicious.
Source: Home Cooking Adventure
Ingredient
Makes about 10 servings
Earth’s crust
9 oz (250 g) digestive biscuits/graham crackers
6 tablespoons (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tablespoons (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, thinly sliced
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut strawberries in quarters. Place the strawberries and sugar in a small saucepan and cook over medium heat until the sugar has dissolved. Remove from heat and puree with a blender. Set aside while you prepare the gelatin.
2. Dissolve the gelatin in 2 tablespoons of cold water and let it rise for about 5 to 10 minutes. Reduce heat to low until the gelatin dissolves, then pour over the strawberry puree. Let the strawberry mixture cool to room temperature while you prepare the rest.
3. Prepare the crust. Place graham crackers/crackers in the bowl of a food processor. Blend until crumbs form. More melt
coconut oil or butter and process until fully combined.
4. Using the back of a spatula, press the mixture into the bottom of the 8-inch (20 cm) non-stick spring-loaded pan. Refrigerate until you
Prepare white chocolate mousse.
5. Prepare the white chocolate mousse. In a heatproof bowl, add chocolate and 5 oz (150g) whipped cream. Place the bowl over a saucepan with boiling water, and simmer until the chocolate has melted. Meanwhile, dissolve the gelatin in 2 tablespoons of cold water and let it rise for about 5 to 10 minutes. Place the gelatin over low heat until the gelatin dissolves, then pour over the melted chocolate mixture. Let cool completely.
6. Beat remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse on top of the pie crust and place in the fridge for 15-20 minutes to harden.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the packaged white chocolate mousse.
9. Refrigerate about 4 hours or overnight to solidify before serving. Run the warm knife around the edges of the cake to remove the edges of the pan.
