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!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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
Really Easy Chocolate Fondant Cake
March 23, 2016
This easy recipe for Chocolate Fondant Cake made with only 5 ingredients, in record time, is from our friends at Mirabeau wine. Hope you love it and if this isn’t a good excuse to bake a cake, I don’t know what is.…
Clafoutis a Provencal Dessert Recipe for Apricot Season
May 11, 2023
Clafoutis is a traditional Provencal dessert that is easy to prepare. Made with eggs and just a little almond flour, it is not quite flan or cake, but it is delicious when apricots are in season. I often create the recipe (below) for Stone Fruit Clafoutis with students in my cooking school kitchen, Atelier Laurel, …
Tempting Madeleine Recipes from Provence
February 17, 2015
I have to admit, one of the best parts of living in Provence is the food! I am sharing today my secret recipe for chocolate Madeleines. I love them with coffee, and they are perfect for a taste of France at breakfast or anytime of day. I hope you enjoy them as much as I …
No Joke! Make this April Fools’ Pastry the Poisson d’Avril feuilleté
April 1, 2021
The French love the flaky, sweet Galette des Rois (that we enjoy in January) so much that they find excuses to eat more of it all year long. For example, this recipe for the fish-shaped pastry is a creative take on the beloved Galette des Rois. While it might not technically be a traditional French …
No Comment