Creamy Strawberry Mousse With White Chocolate
This homemade Strawberry Mousse recipe has the dreamiest, creamiest texture. It feels like you're scooping up little pink clouds! It's thick, full of fresh strawberry flavor, and has a lovely white chocolate touch to take it over the top. Plus, this mousse doesn't get weepy as it sits so you can make it up to two days in advance.
Servings 4
Calories 521kcal
Ingredients
- 6 cups chopped fresh strawberries about 2 pounds
- 1 package unflavored gelatin
- ½ cup sugar
- 1 tablespoon lemon juice 1 lemon
- 4 ounces white chocolate chopped
- 1 cup heavy cream
Instructions
- Place strawberries in a food processor and process until they become a liquid. Strain the strawberries through a mesh strainer to remove seeds and lumps. This recipe calls for about 2 ¼ cups of liquid. Press down on the strainer to get as much juice as possible!
- Take ¼ cup of the strawberry juice and place it in a small bowl. Sprinkle it with gelatin and let it dissolve while making the mouse. Reserve the rest of the juice for later.
- Add 1 ¼ cups of strawberry juice, sugar, and lemon juice to a small saucepan and bring to a simmer over medium-high heat. Reduce the heat once you see bubbles around the edges. Cook for about 15 minutes until it has slightly thickened. Remove from the heat, add about 2 tablespoons to 4 glasses, and set aside.
- Add white chocolate to the strawberry mixture in the saucepan and whisk until melted. Next, whisk the gelatin mixture until well combined and add it to the saucepan, whisking until smooth. Whisk in the remaining ¾ cups of strawberry juice and cool for 10 minutes.
- Whip cream with a mixer until soft peaks, not stiff peaks, form. Gently whisk in ⅓ of the whipped cream then fold in the remaining whipped cream until it is smooth and there are no lumps of whipped cream.
- Spoon the white chocolate mixture into the glasses over the strawberry puree. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Notes
- You can use frozen strawberries, just let them thaw and drain first.
- You can leave out the white chocolate and just make a strawberry mousse.
- Try not to overbeat the whipped cream, you want it to be soft and not stiff so that it blends smoothly with the strawberry mixture.
