The beautiful sunny spring days and abundance of strawberries are the inspiration for this my post this week, strawberry and white chocolate mousse.
I actually used Ikea tealight candle holders to serve my strawberry and white chocolate mousse. They are the perfect size and the clear glass shows off the pretty pink mousse and decorative strawberry slices. The thinner you are able to make your strawberry slices, the better they stick to the sides of the tealight holders.
I’ve avoided using gelatin and instead relied on the chocolate to make the mousse set. I used Green and Black’s white chocolate because it is organic, fairtrade and has lovely flecks of real vanilla pod seeds through it. With so few ingredients in this recipe, it is important to use a good quality white chocolate.
You could serve some biscuits with your mousse to give some contrast in texture, something along the lines of ginger thins or some tulles.
Strawberry and white chocolate mousse
- 200g white chocolate
- 150mls cream
- 1 punnet of strawberries
- Wash and hull the strawberries.
- Use some of the smaller strawberries to slice thinly. Decorate the sides of the 4 glass containers with strawberry slices.
- Place the rest of the strawberries in a blender with 50mls of the cream and blend until smooth.
- Heat the white chocolate and the remaining 100mls of cream over a double boiler until the chocolate is melted and the cream is combined.
- Cool the cream and white chocolate mixture. Once cool, whip with electric beaters until thick and creamy.
- Add 100mls of the blended strawberry mixture to the white chocolate and cream mixture, gently stir to combine then whip to add some extra lightness to the mixture.
- Fill up your glass containers with your mousse. You could add some of the remaining strawberry mixture to the top. Refrigerate until you are ready to serve. Enjoy.
What is your favourite spring recipe? Has this post inspired any new ideas?