It’s strawberry season and what better to do than to celebrate with a bowl of white chocolate strawberry mousse? Gluten-free, unfussy, and small batch.

It’s hard to believe that spring is in full swing when we’re all stuck inside. Typically, I watch the grocery store shelves like a crazy person around this time, waiting for all the new veggies and fruits to show themselves. I’m sick of apples and pears and butternut squash, and I’m ready for berries, asparagus, peas, and cherries.

Right now it feels like we need to buy shelf stable or frozen food in order to make it. But I refuse to let the lockdown deny me the enjoyment of (socially distant) spring. So I bought a carton of strawberries and made this flour-free, yeast-free white chocolate mousse. It’s small batch, uses only 2 egg yolks (eat the whites for breakfast!), and tastes like a burst of fresh air…or a Bath and Bodyworks cream.

It’s important to stay safe and it’s important to stay sane. Fresh strawberries, a simple, ethereal dessert—these are the things that let me know that it’s going to be okay.

Recipe notes:

• If you can’t find white chocolate, use whatever chocolate you have on hand! I love the clean ivory look that white chocolate gives, plus you don’t need any additional sugar when you use it.
• Pour the mousse into small ramekins for individual servings, or into a large bowl that you can scoop from.

Other strawberry recipes I love

• Strawberry cardamom snack cake
• Strawberry-orange scones
  

  White Chocolate Strawberry Mousse

  Created by Shikha on April 10, 2020

  ut class="jpibfi" type="hidden">

  
  

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m

  • Serves: 6
  • Yield: 1 large bowl of mousse

  Ingredients

  • 170 grams 6oz (1 cup) white chocolate chips
  • 300 grams (1.25 cups) heavy cream
  • 2 yolks
  • 120 grams (2-3 medium) Strawberries
  • Extra strawberries, for garnish

  Instructions

  1. Puree 120g of the strawberries in a food processor (if you don\'t have one, you can also chop them up finely). Strain out solids (optional, if you used the food processor), and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip cream on medium until you\'ve reached semi-stiff peaks. Transfer into another bowl and put in the fridge until ready to use.
  3. Clean and dry the stand mixer bowl. Add the yolks and whisk on medium-high speed until they are light and fluffy and doubled in volume, 5-6 minutes.
  4. Place chocolate chips in a large heatproof bowl and set over a pot of simmering water on the stove. Melt, stirring frequently, until all the chips have melted down. Remove from heat.
  5. When chocolate is slightly above body temperature (it should still feel warm), whisk in berry puree or pieces.
  6. Use a spatula to fold in the yolks.
  7. Then take whipped cream out of the fridge and fold in so that no streaks remain.
  8. Pour mousse into bowls or molds and chill until set, at least 1 hour. Serve with extra strawberries.

  • Print