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
- to taste Sugar
- to taste Grand Mariner or Chambord
- Assorted 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.
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