White Chocolate Mouse


For the white chocolate mousse:
255gms of white chocolate choco mass
1 cup + 6 tbsp heavy whipping cream, cold (Separate the 1 cup and 6 tbsp of whipped cream)
1/2 cup powdered sugar
1/4 tsp vanilla extract
Salt for taste
1 teaspoon vanilla extract
For the strawberry sauce:
3/4 cup (110g) chopped strawberries
2 tbsp sugar
1 tsp water
For the biscuit layer:
10 Marie or Digestive Biscuits


Step 1- To make the white chocolate mousse, place the white choco mass into a medium-sized bowl.
Step 2- Heat 6 tbsp (120ml) of heavy cream until it just starts to boil, then pour it onto the white choco mass. Let it sit for 3-4 minutes, then whisk until smooth.
Sometimes the white chocolate doesn’t completely melt. If that happens, microwave the white chocolate mixture in 10-second intervals, stirring well between each interval, until smooth. Set aside to cool at room temperature.
Step 3-Whip the remaining 1 cup (240ml) of heavy whipping cream in a large bowl. Whip until the cream begins to thicken, then add powdered sugar and vanilla extract. Continue whisking until stiff peaks form.
Step 4- Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
Step 5- Fold in the remaining whipped cream until well combined. The mousse will seem a bit thin but will thicken in the fridge.

Step 6- Add one layer of the mousse in a cup, add crushed biscuits and add another layer of the white chocolate mousse mix and refrigerate until it becomes firm

Step 7- While the mousse is in the refrigerator, combine the strawberries, sugar and water and reduce this mixture by heating it. Once all the ingredients are combined, take it off the heat and allow it to sit in the fridge for 1-2 hours.

Step 8- ake a spoonful of the strawberry mixture and put it over the white chocolate mousse cups.
Your fresh strawberry white chocolate mousse is ready to be served!

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