Description
A light and fluffy strawberry mousse cake filling made with white chocolate, freeze-dried strawberry powder, and whipped cream. This mousse adds a creamy, fruity layer perfect for layering in cakes or serving as a dessert topping. It’s chilled for a smooth, stable texture that enhances any strawberry-flavored dessert.
Ingredients
Scale
White Chocolate Mixture
- 1 cup good quality white chocolate chips (180g)
- 1/3 cup heavy cream, cold (80g)
Strawberry Cream
- 1 cup heavy cream, cold (240g)
- 1/2 cup freeze dried strawberry powder (56g)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Pinch fine salt (less than 1/8 tsp)
- Red gel food coloring – optional
Instructions
- Prepare the White Chocolate Mixture: In a medium heat-proof bowl, combine 1 cup white chocolate chips and 1/3 cup cold heavy cream. Microwave for 45-60 seconds and let sit for 1 minute. Stir thoroughly with a rubber spatula until the mixture is completely melted and smooth. Alternatively, melt the mixture over a double boiler if a microwave isn’t available.
- Whip the Strawberry Cream: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine 1 cup cold heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt. Add a drop of red gel food coloring if desired. Whip on medium-high speed for about 1-2 minutes until the cream thickens and holds texture around the edges of the bowl.
- Fold Ingredients Together: Gently fold half of the whipped strawberry cream into the white chocolate mixture using a rubber spatula with a gentle swooping motion to combine without deflating. Then fold in the remaining whipped cream carefully to maintain the mousse’s airy texture.
- Chill the Mousse: Cover the assembled mousse with plastic wrap and refrigerate for at least 2 hours to set and achieve the desired firmness. Keep refrigerated until ready to use to maintain its structure.
Notes
- Use high-quality white chocolate for the best flavor and smooth texture.
- Freeze-dried strawberry powder intensifies the strawberry flavor without adding moisture.
- Adding red gel food coloring is optional for a vibrant pink color but does not affect taste.
- Whipping the cream to the correct consistency is key to light, stable mousse.
- Chilling time can be extended for firmer mousse if preferred.
