White Chocolate Mousse with Fresh Strawberries Recipe
A luscious and airy White Chocolate Mousse recipe that combines finely chopped white chocolate with whipped cream and crème fraîche, enhanced with vanilla bean paste and a pinch of sea salt. Served chilled and topped with macerated strawberries for a fresh, sweet finish, this dessert is perfect for elegant gatherings or a special treat at home.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus chilling time
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Mousse
- 6 ounces white chocolate (chopped finely)
- 1 cup heavy cream, divided
- 1/2 cup crème fraîche
- 1 Tbsp vanilla bean paste
- Pinch sea salt
Strawberries
- 1 cup strawberries (thinly sliced)
- 2 tsp sugar
Instructions
- Melt Chocolate: Gently melt the finely chopped white chocolate with 1/4 cup of the heavy cream, using either a microwave in short bursts or a double boiler on low heat, stirring continuously until smooth. Allow the mixture to cool until just warm.
- Whip Cream: In a separate bowl, whip the remaining 3/4 cup of heavy cream until soft peaks form, making sure not to overbeat.
- Mix Ingredients: Stir the crème fraîche, pinch of sea salt, and vanilla bean paste into the melted white chocolate mixture until fully incorporated and smooth.
- Fold Whipped Cream: Gently fold the whipped cream into the chocolate mixture in two additions, carefully combining to keep the mousse light and airy.
- Chill Mousse: Spoon the mousse evenly into 4 small serving glasses or bowls. Refrigerate for 4 to 6 hours or overnight until fully set and chilled.
- Macerate Strawberries: Combine the thinly sliced strawberries with sugar in a bowl and let them sit at room temperature for 15 to 30 minutes, stirring occasionally. This process softens the strawberries and creates a syrupy juice.
- Serve: Top each serving of mousse with the macerated strawberries along with their released juices for a fresh and flavorful presentation.
Notes
- Use high-quality white chocolate for best flavor and texture.
- Do not overwhip the cream to maintain a light mousse texture.
- Vanilla bean paste adds a rich vanilla flavor, but pure vanilla extract can be substituted.
- Macerated strawberries can be made a few hours in advance and refrigerated.
- For a stronger strawberry flavor, increase sugar slightly or let macerate longer.
- This mousse is best served chilled and consumed within 24 hours for optimal freshness.
