White Chocolate Strawberry Mousse

White Chocolate Strawberry Mousse

🍓🍫 Celebrating World Chocolate Day with White Chocolate Strawberry Mousse 🌍🍓🍫

Happy World Chocolate Day! 🎉 What better way to indulge in this sweet celebration than with a luscious White Chocolate Strawberry Mousse? 😍🍓🍫 Yesterday, I whipped up this delightful treat during my livestream on France Today magazine, and it was a hit! ✨

🌟 This White Chocolate Strawberry Mousse is a perfect blend of creamy white chocolate, tangy strawberries, and a hint of vanilla. It's a true delight for chocolate lovers and an exquisite way to celebrate World Chocolate Day! 🍫🎉

Here’s my recipe for White Chocolate Strawberry Mousse.

Ingredients

• 4 gelatin sheets

• 500g strawberries

• Juice of a lemon

• 1/3 cup caster sugar

• 3 cups whipping cream

• 180g white chocolate

• 2/3 cup fromage blanc or ricotta

• 1 tsp vanilla extract

Method

1. Soak 2 gelatin sheets in water.

2. In a food processor, blitz the strawberries and then strain through a sieve.

3. Add lemon juice and stir

4. Divide the mixture in half and set aside in the fridge one half of the mixture for later.

5. With the other half of the strawberry mixture place in a small saucepan on low heat warm the strawberry enough to melt the gelatin in

6. Whip 1 cup cream and once thickened add the sugar one tbsp at a time

7. Add the fromage blanc and fold in then fold in the strawberries gelatin mixture

8. Pour into serving glasses evenly and place in the fridge to set, around two hours

9. Once they’ve set, melt the white chocolate in a bain-marie with 1/3 cup of the remain cream

10. Soak a gelatin leaf sheet in some water and then dissolve this in the melted chocolate mixture

11. Whip remaining cream and the vanilla extract together until thickened

12. Fold in the remain fromage blanc

13. Then place on top of the strawberry mousse layer

14. Place back in the fridge to set, another hour or two

15. Soak the last gelatin leaf in water

16. Place the remain strawberry mix into a small saucepan and heat lowly

17. Strain the gelatin leaf and combine with the strawberry mix

18. Allow to cool and then place on top of the mousse layer

19. Place in the fridge and allow to set for an hour
    
    I created the recipe for my Summer Time Menu series with France Today magazine live streams. The link for these can be found here.