White Chocolate Mousse with Strawberries

I wanted to get this holdout from summer posted before memories of summer completely fade away. I’m suddenly craving fresh berries – yum!

White Chocolate Strawberry Mousse

White Chocolate Mousse with Strawberries
recipe courtesy Williams-Sonoma

2 cups strawberries, stems removed
1/4 cup sugar
1 Tbs. kirsch or framboise
6 oz. white chocolate, finely chopped
1/4 cup milk, warmed
1 cup heavy cream
2 egg whites, at room temperature
Pinch of cream of tartar
3/4 tsp. vanilla extract

In a blender or in a food processor fitted with the metal blade, combine 1 1/2 cups of the strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add the kirsch and stir to mix. Cut the remaining 1/2 cup strawberries lengthwise into thin slices and stir into the puree. Set aside.

Place the white chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140°F on an instant-read thermometer. Gradually add the warm milk to the chocolate, stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool until it is almost at room temperature.

In a bowl, using an electric mixer, beat the cream on high speed just until soft peaks form. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high speed until stiff peaks form. Using a rubber spatula, fold half of the whites into the chocolate mixture to lighten it. Fold the remaining whites, the whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. Do not overmix. (At this point, you may cover and refrigerate the mousse for up to 1 day.)

To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Top with the strawberry sauce, again using about half and dividing it equally. Repeat with the remaining mousse and strawberry sauce. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).

2 thoughts on “White Chocolate Mousse with Strawberries

  1. Louise

    What a refreshing post. Seems to me the Chocolate Mousse with those blazing red strawberries have a touch of the holidays within and a glimpse of spring to come. Thanks for sharing…

  2. Harsh Ranjan

    Dark chocolate is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive. It is sometimes called "plain chocolate". The U.S.

    Government has no definition for dark chocolate, only "sweet chocolate", which requires a 15% concentration of chocolate liquor. Sweet chocolate is not

    necessarily dark chocolate as there is no restriction of milk in it. European rules specify a minimum of 35% cocoa solids

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