Strawberry White Chocolate Mousse

Mousse is a delightful dessert: rich, creamy, light, and fluffy–some times chocolatey, some times fruity, but always delicious. As a part of my strawberry lust, I decided to have some of the best of both worlds with a strawberry white chocolate mousse.

Strawberry White Chocolate Mousse

As I have mentioned in previous posts, strawberries are at their peak in my neck of the woods–they taste great and are stunningly cheap, so being a frugal man, I bought several pounds of strawberries without any forethought. The solution? Make lots of dessert!

I’d been meaning to make a chocolate mousse for some time, but that idea always got swept aside when something better came along. However, this just seemed like a perfect combination, so finally, mousse got to have its day! I adapted this recipe from a chocolate mousse recipe in The Williams-Sonoma Collection: Dessert and the result was fantastic–a very light dessert that has you thinking summer despite it only being the meek beginnings of spring. The mousse was creamy, fluffy, slightly pink, and specked with slivers of strawberry throughout. The taste was sweet, creamy, and just strawberry through and through with the white chocolate providing more of a backbone and not an in-your-face chocolate flavor that really complimented the strawberry well.

Fresh strawberries

Strawberry Seduction Logo
Also, be forewarned that like most mousses, this contains raw egg whites, so if that doesn’t jive with you, this will be more of a food porn experience than gastronomical foreplay.

This is also one of my entries in Strawberry Seduction–and its not too late for you to join in while the winter crop is at its peak!

  • 1 lb strawberries
  • juice of 1/2 lemon
  • 8 oz white chocolate
  • 1/4 cup unsalted butter
  • 4 eggs (at about room temperature)
  • 1 tsp vanilla extract
  • 3/4 cup heavy cream
  • pinch of salt
  • 1/4 cup sugar
  • small amount of gelatin or cornstarch for thickening

Puree some of the strawberries

Begin by pureeing some of the strawberries. The goal is to have about 1 cup’s worth of puree, which out of a pound of strawberries, will amount to roughly 3/4 of your berries, so hull no more than 3/4 of them and put them all through a food processor or blender, pulsing until very smooth. You might consider putting the ugly ducklings in the puree, saving the sexier strawberries for later.

Strain the strawberry puree

Of course, all of those seeds might detract from the silky smooth mousse texture that we’re going for, so pour all of that puree through a strainer, pressing and rubbing it with your hands to help speed it on through. Let this continue to drip and strain while you work on other things.

Dice the remaining strawberries

So we had a few other great looking strawberries remaining. Hull them and slice them into moderately thin strips, maybe even halving those down into smaller chunks. We will ultimately mix these pieces in with the mousse to provide a little visual appeal, interesting texture, and little bursts of strawberry flavor. You might consider saving your absolute super model strawberries for garnish later on.

Melt the white chocolate and butter on a double boiler

Anyways, onto the rest of the mousse. Set up a double boiler, getting some water gently simmering in a pan with a bowl set up over the heat (forming something of a seal but not in direct contact with the water!). In the bowl, add the white chocolate chunks as well as the butter (also broken into chunks) and whisk this as it melts down until totally mixed, glossy, and smooth.

Incorporate the egg yolks one at a time

Once the chocolate mixture has melted down, take it off of the double boiler and away from heat. Separate your eggs, setting the whites aside in a bowl for later. Add the yolks to the chocolate mixture one at a time, whisking very well until completely incorporated before adding the next yolk. Finally, mix in the vanilla, whisking until fully incorporated and smooth again. Let this cool for about 10 minutes, periodically stirring. It should look thick and just be tempting you sample a scoop.

Now, take the strawberry puree and squeeze in the lemon juice to help keep it looking good and give it a little bite. Set 1/4 cup of this aside in the fridge container for garnish at serving time. We’re going to mix the remaining ~3/4 cup of puree into the chocolate mixture. However, this will thin this beautifully thick mixture out a bit. Due to poor planning, I didn’t have any gelatin handy, so I hastily boiled a cornstarch slurry to activate it (about 1/4 tsp of cornstarch mixed with a small amount of water, I might use a little more next time) and then mixed it in with the puree. Finally, mix the puree in with the chocolate mixture, stirring well.

Whip the cream

While you wait on that, on to the things that will make this mousse nice and fluffy. First, in a bowl, add the heavy cream, whipping on medium speed until semi-firm peaks form when you lift the beaters. This is the kind of thing where stand mixers shine. πŸ˜‰ Set this aside and now go to your egg whites bowl with clean beaters. Beat the egg whites and salt on medium-high until you get soft peaks, and once you do, continue to beat while gradually mixing in the sugar which will help stabilize the eggs and get you to your destination: glossy, firm peaks.

So the end is near. All that remains: putting it all together. Begin by gently folding the whipped cream into the chocolate mixture with a rubber spatula, folding only as much as necessary to get things streaky. Don’t bother trying to make the mixture homogenous or you’ll beat too much of the air out of the cream! Now, do the same with the egg whites, but this time, in the end, continue to fold just until the mousse is totally blended. If you overwork this, all of the air you beat into the cream and egg whites will poof out and your mousse will look sad and sloshy. Lastly, add in the diced strawberries, folding just enough to distribute them throughout the mix.

Strawberry White Chocolate Mousse

Finally, cover this bowl with plastic wrap, and let this rest for an hour in the fridge to thicken it up some. Then, portion this out (I used 6 large glasses–or leave it in the same bowl if you so desire) several hours in the fridge to thicken up. Once its serving time, dressing this up to look pretty is easy–simply pour on a bit of the reserved strawberry puree for some color and tartness, add a dollop of home-made whipped cream (er, chantilly!), and finally, top it off one of your super model strawberries.


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32 Responses to “Strawberry White Chocolate Mousse”

  1. Lydia (The Perfect Pantry) Says:

    Lovely presentation, Mike!

  2. beth Says:

    these look amazing! strawberries aren’t quite in season yet here, but that hasn’t stopped me. i can’t wait to try these!

  3. cakewardrobe Says:

    That’s super model strawberry – definitely an Alessandra Ambrosio!! I want to lick :)

  4. Joy the Baer Says:

    White chocolate and strawberry! I love the combination! And it looks just beautiful!

  5. Pixie Says:

    Trade you a slice of cake for strawberry mousse? Thanks for the cake tips Mike and your marmite will be posted tomorrow!

  6. Sandie (Inn Cuisine) Says:

    Mmm, this looks lovely! I absolutely adore the Williams-Sonoma collection of cookbooks. While many of the recipes are quite easy to prepare, they are all delicious and often inspire me to take things to the next level. Experimentation in the kitchen in a good thing, as this adaptation of Strawberry White Chocolate Mousse reflects!

  7. a. grace Says:

    you already know that i love strawberries. now you go and throw white chocolate into the mix? thanks a lot, now i’m even more impatient for strawberry season in these parts! :)

  8. Peter Says:

    Mike, eat all the strawberries while you can and while they are local.

    This would be dreamy and I like that you didn’t artificially colour this…let the flavour speak for it.

  9. Bellini Valli Says:

    We are getting some beautiful strawberries from California in the market right now..LOVING the white chocolate mousse!!!

  10. Deb Says:

    Oh Yum! A major party in my mouth!

  11. White On Rice Couple Says:

    Mike, this is definitely a topper to your strawberry series! I looove mousse and it’s one of my favorite desserts.
    Can’t wait to see what you make with the strawberries tomorrow! :) Will ya be having more strawberry posts? We’re inspired and are going to have to link you to death when we make a strawberry dish!

  12. Kevin Says:

    Nice photos. Strawberries with white chocolate mousse sounds really good!

  13. FlaNBoyant Eats Says:

    Yup, Yup, Yup!!!

  14. noble pig Says:

    You’re at it again with these berries. It looks wonderful.

  15. Shari Says:

    The photos are great! Strawberries and chocolate mousse…yum. I like how you’ve presented the method.

  16. brilynn Says:

    If only strawberries were in season here! That looks delicious!

  17. aforkfulofspaghetti Says:

    You trying to seduce me now? Oh, go on, then… πŸ˜‰

  18. Tartelette Says:

    I just picked up strawberries today to make something for your event :)
    The mousse sounds fantastic!

  19. links for 2008-03-25 « linksnstuff Says:

    […] Strawberry White Chocolate Mousse from Mike’s Table (tags: recipe dessert chocolate Strawberries) […]

  20. Marie Says:

    Decadent and sinfully delicious looking!!!

  21. We Are Never Full Says:

    You go with all your strawberry recipes! YUM. I am def. jealous that it’s the season in your neck of the woods! Which is interesting b/c your last post was talking about comfort food, which I def. don’t want to eat during the northeastern US’s strawberry season when it’s warm!

    This looks fabulous.

    amy @

  22. Allen Says:

    Beautiful dessert — I love fresh strawberries and this is a fabulous recipe!

  23. Zenchef Says:

    This looks great! I love the combination.
    I gotta start making desserts with strawberries soon too.

  24. kittie Says:

    Mike, you’re driving me mad with all these strawberry recipe – we’ve got AGES til our season starts :-S

    Beautiful pictures – bordering on food porn… πŸ˜‰

  25. Aparna Says:

    I liked the idea of mousse with white chocolate. And yours looks good.
    Your blog seems to have been taken over by the colour of strawberries.:D

  26. Cate O'Malley Says:

    OK, that looks fabulous, and a tasty way to welcome the new season…

  27. mike Says:

    Lydia — thank you! :-)

    beth — thanks and welcome! They’re hard to resist and will only make you appreciate them that much more when they are in season. Thanks for visiting, I hope to see you again!

    cake — lol, I presume you mean the mousse and not Alessandra? πŸ˜‰ Thanks!

    Joy — thanks! They definitely go nicely together flavor-wise.

    Pixie — sounds fair to me. Hope to see a slice of cake in there with the marmite, lol. I’ll send back some mousse…I can only imagine how that would look by the time it got there…and thanks again! I can’t wait

    Sandie — they are surprisingly good books. Simple, elegant, self-contained recipes that give a great base for experimentation. Thanks! :-)

    a.grace — haha, sorry! I hope that the wait will be worth it πŸ˜‰

    Peter — oh I am very on top of that, lol! I’ve probably been going through 2-3 lbs per week… and thanks! I have never been keen on using food colorings–I figure that’s something I’ll leave the store-bought food stuffs. I’ve been really pleased with the color I’ve gotten from these strawberries. Some of the upcoming desserts came out with a sexier color than I had expected.

    Bellini — grab them while you can! And thanks!

    Deb — thanks! πŸ˜€

    White On Rice — thanks! Very glad you like it. I hope you like the upcoming posts (there’s still a handful more coming). I can’t wait to see what you guys do with strawberries!

    Kevin — thanks! :)

    FlaNBoyant Eats — πŸ˜€

    noble — thanks! And many more to come :-)

    Shari — thanks, I appreciate it! Glad you enjoyed the write up. :-)

    brilynn — sorry to hear it–hopefully they will be soon! Thanks!

    aforkful — haha, stay tuned, I’ll try to keep you enticed πŸ˜‰

    Tartelette — very glad to hear it–I can’t wait to see what you make! Thanks!

    Marie — thanks! :-)

    We Are Never Full — haha, I will keep ’em coming! Thanks! I had reservations about posting the spaghetti post in the midst of the string of strawberry posts, but alas, my posts aren’t quite so in order any more these days anyways (e.g. I still have some old drafts in queue–expect some winter stew-type dishes this spring/summer, lol).

    Allen — thanks!

    Zenchef — thanks! THe more I do with this, the more I’m coming to appreciate the versatility of strawberries. I’d definitely be interested in seeing what tasty items you’d put together…

    kittie — lol, sorry! Just a strawberry peepshow so that the ensuing season will be that much better! πŸ˜‰

    Aparna — thanks! :-) Haha, yea, I guess the front page is very nearly dominated by strawberry posts. I guess I’m not winning over any readers who are averse to strawberries, lol.

  28. Strawberry Rhubarb Pie from Mike's Table Says:

    […] Strawberry White Chocolate Mousse […]

  29. Strawberry Seduction: The Round-up! from Mike's Table Says:

    […] I made Strawberry White Chocolate Mousse–light, fluffy, and sweet, this is a summery dessert that ends the meal without leaving you […]

  30. kk Says:

    i will SEX

  31. Une fois n'est pas coutume… « Master Of Share Says:

    […] Today post will be in french…because the original idea for recipe I will describe comes from Mike's blog: the strawberry white chocolate mousse. […]

  32. Valerie Says:

    It looks like I’ve discovered this recipe a bit late! Any chance you can please let me know how to incorporate the gelatin if I don’t have any cornstarch? Also, will it thicken enough so I can pipe it onto cupcakes? Thank you, the recipe looks great!!

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