Ingredients
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar or honey
1 tablespoon fresh lemon juice
6 ounces white chocolate chips
1/2 cup heavy cream (divided), 35% fat
1 teaspoon pure vanilla extract
1 tablespoon unflavored gelatin
2 tablespoons water for gelatin bloom
1/2 cup heavy cream (additional), for topping
Instructions
Chop strawberries and blend with sugar, lemon juice, and a splash of water until smooth. Strain through a fine-mesh sieve.
Microwave white chocolate in 20-second intervals until fully melted, stirring until smooth.
Bloom gelatin by mixing with 2 tablespoons water, then microwave for 10 seconds until dissolved. Add to melted chocolate and mix until combined.
Whip 1/2 cup heavy cream with vanilla until stiff peaks form. Fold into the chocolate-gelatin mixture until smooth.
Chill 1 hour. Fold in additional 1/2 cup heavy cream until light and airy.
Divide mousse into 6 chilled serving cups. Cover and refrigerate minimum 4 hours to set.
Garnish with extra whipped cream and strawberry slices before serving.
Notes
Use ripe strawberries for optimal sweetness.
Freeze plain mousse portion for up to 2 weeks; defrost for 2 hours before topping.
For vegan version: use agar-agar in place of gelatin and substitute coconut cream (chilled overnight).
- Prep Time: 50
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (120g)
- Calories: 260
- Sugar: 25g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg