A Special Dessert White Chocolate Mousse with Strawberry Sauce
David Scott Allen · Dessert · Provencal Recipes · TasteSometimes in life, a person uniquely touches you. My friend Elsa Gerst “Bunny” deBeer was one of those people. Although, I know that I first met her during the period when I was the principal bassist at Albany Symphony Orchestra. It feels like this lovely, gentle lady was always part of my life, despite the long distance between her home on the Hudson River and mine in Tuscon. Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours.
Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse with a Strawberry Sauce in her honour.
White Chocolate Mousse with Strawberry Sauce
This mousse is simple to make, all you need good quality white chocolate and fresh eggs. The decoration is personal, but I chose to use strawberries, edible flowers and mint leaves.
Ingredients
- 12 ounces White Chocolate broken into pieces
- 4 eggs separated
- 1 envelope gelatin roughly 1 1/2 teaspoons
- 3 cups heavy cream (35%)
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/2 tsp salt
- 2 pints strawberries
- sugar to taste
- Grand Marnier or Chambord, to taste
- edible flowers for decoration
- mint leaves for decoration
Instructions
- Place 1 1/2 cups of the cream in a saucepan; sprinkle with the gelatin and let stand 10 minutes.
- Place the saucepan on medium heat and add the chocolate.
- Cook, stirring with a whisk, until the chocolate is melted.
- Add egg yolks and beat well. Remove from the heat and refrigerate for 10 minutes, stirring once or twice.
- Beat remaining 1 1/2 cups cream with vanilla until stiff peaks form. Fold into the cooled custard.
- Using clean beaters, beat egg whites and salt until soft peaks form.
- Gradually add sugar, while beating, until stiff peaks form.
- Fold the whites into the custard and stir until fully incorporated. (You may use a whisk for this step.)
- Place mousse in a large, decorative dish and refrigerate for at least 1 hour, or overnight.
- During that time clean the strawberries, and remove the tops. Place in a food processor and purée the strawberries, sugar, and liqueur to make the sauce.
- Before serving decorate with fresh strawberries, mint leaves, violas, or Johnny Jump-ups, if in season.
- To plate, spoon several tablespoons strawberry sauce onto the plates, and top with a dollop of mousse.
Notes
Note: this can also be served in individual goblets or small dishes.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Chocolate and Pear Tarts a Fall Dessert
October 15, 2021
This chocolate and pear tart is a perfect dessert for autumn. Chocolate and pears are a magnificent marriage of flavour and texture. For this dessert, I also created a leaf design with raspberry coulis and caramel on a white plate (using squeeze bottles) and blended the colours with a synthetic brush. I meticulously placed chocolate …
Recipes for Figs: Jam, Tarts and Too Much of a Good Thing
November 1, 2019
This really is a Côte d’Azur heartache. When their fig tree produced fruit in huge quantities the whole family indulged in the bounty. Sadly, Jemma found out the hard way that too many figs, fig jam, fig tarts are not a good thing, in her case. The summer Philippe decided to make fig jam was …
French Chocolate Mousse with Cocoa Nib Brittle
May 20, 2019
This recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost no other dessert could be …
Dinner Party: Apple Tarts – Tartes aux Pommes
April 22, 2019
Admittedly, not everyone can manage a weekday dinner party with an hour (maximum) to prepare the meal before your guests arrive, but I like that sort of challenge. However, to be able to pull it off, you need to be organized. After many years of entertaining, there are several tips I can offer, but perhaps …
No Comment