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White Chocolate and Strawberry Mousse

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Easy three ingredient white chocolate mousse, topped with delicious vanilla macerated strawberries.

White Chocolate and Strawberry Mousse ~ Super Easy white chocolate mousse with vanilla macerated strawberries. Perfect for Valentine's Day (or any other day, for that matter!) ~ by Sweetness & Bite

Apparently, it’s Valentine’s Day coming up, or so the entire internet is telling me.

Whether you have a special someone to spend Valentine’s Day with or you’ll be spending the day with your friends (or with your cat… like me ?) and you want to make a special dessert but also don’t want to use up a lot of energy, then boy oh boy (or girl oh girl) do I have the recipe for you!

I was thinking of calling this “White Chocolate Mousse with Vanilla Macerated Strawberries”, but frankly that fancy name belies the simplicity of the recipe. All we’re doing is making some ridiculously easy white chocolate mousse, chopping up some strawberries, mixing them with a little sugar, lemon juice and vanilla and letting them relax in the fridge until the strawberries surrender some of their juices, so you end up with a sticky strawberry-vanilla syrup for the strawberry pieces to swim in.

So I’m calling it “White Chocolate and Strawberry Mousse” instead. Not fancy at all.

It’s the perfect lazy lovers’ dessert. There are only a few steps, and some of those steps involve having to leave the components to sit/chill, which means that you can also sit and chill. Or Netflix and chill. Whatever floats your boat. 

And your Valentine will never guess that it was so easy to make, so you’ll totally score some Valentine’s points.

Having said that, because I can’t help myself, I obviously added a bit of fancy-pants-ness to the glasses I served this in. I don’t think it’s too far off the easy trail, but you can totally skip it if it’s too much faffing around for you.

White Chocolate and Strawberry Mousse ~ by Sweetness & Bite

All I did was slice up a couple of particularly attractive strawberries (aka “stunt strawberries”) into thin slices, using a super sharp knife. (I didn’t even cut myself with it. I must be growing up). The slices were about 1-2mm thick. The thinner you can slice them, the better they will attach to the glass.

I piped a layer of mousse into the bottom of the glass, then arranged the strawberry slices around the inside. The juice from the berries makes them stick nicely (I was actually impressed at how well they did stick, #winning). Then I just piped in more mousse to the top of the glass and spooned over the macerated strawberries. 

Instead of that, you could simply layer the mousse and the macerated strawberries into the glasses, parfait-style.

The recipe for the strawberries will make enough to layer the dessert, however, if you only want to top your mousse with it, as I did, then you can halve the recipe. Or make the whole lot and serve those delicious ruby red, vanilla-speckled chunks on anything and everything.

White Chocolate and Strawberry Mousse ~ by Sweetness & Bite

The whole recipe makes four servings, so if you’re making it for two you could either halve it or do what I do and totally eat this the next day for breakfast. Fruit (strawberries) + protein (cream) = healthy, and once you add in the happiness from the white chocolate, it makes a perfectly balanced meal*

*This opinion is the author’s own and she has no formal training in nutrition or health. Basically, she makes this sh*t up as she goes along.

If you prefer dark chocolate to white, you could also make this dessert using my three ingredient dark chocolate mousse or milk chocolate mousse instead.

White Chocolate and Strawberry Mousse ~ by Sweetness & Bite

White Chocolate and Strawberry Mousse

Easy three ingredient white chocolate mousse, topped with delicious vanilla macerated strawberries.
4.50 from 2 votes
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Prep Time: 20 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Cuisine: American
Category: Desserts
Makes: 8 ½-cup servings

Ingredients

For the mousse:

  • 500 g whipping cream (see notes)
  • 300 g white chocolate chopped
  • 1 teaspoon vanilla extract

For the strawberries:

  • 250 g fresh strawberries
  • 1 teaspoon vanilla paste or seeds scraped from 1 vanilla bean
  • ½ teaspoon lemon juice
  • 2 teaspoons icing sugar (confectioner's sugar)
  • 3-4 extra strawberries to decorate, optional

Instructions

Make the mousse:

  • Chop the white chocolate and put it into a large heatproof mixing bowl.
  • Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
  • Pour the cream over the chocolate, and leave to melt for a minute or two.
    Whisk until all of the chocolate is melted and the mixture is smooth and well combined.
    Whisk in the remaining half of the cream and the vanilla extract.
    Taste the mixture, and if the white chocolate is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.
  • Refrigerate until very well chilled (at least several hours or overnight, and up to two days).
    If you’re in a hurry you can pop the bowl in the freezer for an hour to speed the cooling process. Just make sure you check and stir it every 10-15 minutes to make sure it doesn’t actually freeze.
  • If decorating the glasses with strawberry slices, just before whipping the mousse, slice the extra strawberries lengthwise into 1-2mm thin slices.
  • On the day of serving, whip the mousse mixture with an electric hand mixer just until stiff peaks begin to form. It won’t take very long, be careful not to overwhip it.
  • Place the whipped mousse mixture into a piping bag fitted with a plain tip (or simply use a spoon to fill the glasses, if you prefer).
    Pipe or spoon some mousse into the bottom of each glass. Arrange the strawberry slices around the side of the glasses, pressing them against the glass with your finger. Fill the glasses with the remaining mousse.
    Cover and chill for at least 30 minutes, or until ready to serve.
  • Serve topped with a generous spoonful of the macerated strawberries.

Macerated strawberries

  • Up to two hours before serving, chop the strawberries into small (1cm-ish) chunks. Place in a bowl with the vanilla paste, lemon juice and icing sugar. Mix well, cover and refrigerate until ready to serve the mousse.
    The longer the strawberries sit, the more they will soften and release their juices. If you want them to stay firmer, leave them for less time.

Notes

Cream – The cream you need for this recipe is known by different names in different countries. Here in NZ, it’s usually called standard cream or whipping cream, in other countries, it may be known as full cream, heavy cream or heavy whipping cream. Double cream is generally too thick for this recipe it has a higher fat content. Long story short: for best results, choose a pourable cream that is around 35% fat. Make sure that it says on the bottle/carton that it is suitable for whipping.
Chocolate – Choose good-quality white chocolate, preferably in a block – only use chocolate chips if they say on the packet that they are suitable for melting. Baking chips will not work in this recipe, as they contain a coating to stop them from melting.
The leftover mousse will keep for several days in the refrigerator. The macerated strawberry mixture will keep for a couple of days, but the strawberries will continue to soften so they won’t look quite so pretty.

Nutrition

Calories: 431kcal | Carbohydrates: 27g | Protein: 4g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 79mg | Sodium: 51mg | Sugar: 26g

Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.

Enjoyed this recipe?Tag @sweetness.and.bite on Instagram, and hashtag #sweetnessandbite so we can see it! ❤

Whichever you choose, and whatever time of year you choose to make this, I hope you enjoy it as much as I did.

So tell me, what is your favourite Valentine’s dessert?

~Natalie
xx