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!
Legal
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 Delight Mendiant Tart
December 1, 2016
This dessert is perfect for Chocolate Mendiant Tart lovers. It combines dark chocolate, dried fruit and nuts into a decadent finish to any meal.…
Make Raspberries and Cream for Dessert
July 18, 2022
It is no wonder why strawberries and cream are a “thing” at the Wimbledon tennis tournament. The combination of fruit and cream is light and delicious. Honestly, fresh berries (strawberries, raspberries, blueberries) and sweetened cream, I have lost count of how many times I have made this dessert over the last forty years. You can …
Lavender Shortbread: A Sweet Provencal Treat
July 7, 2021
The following recipe for lavender shortbread is my Provencal take on the Scottish classic. However, let’s start with an introduction to baking with fresh lavender. I love nothing more than throwing a handful of fresh lavender or any other herb into my baking. It takes me to simpler times with fewer processed foods. Personally, I …
Lemon Tart for any Season (and Reason)
March 20, 2018
Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.…
No Comment