White Chocolate Mousse
White Chocolate Mousse takes turns three main ingredients, no eggs, no gelatin — into a cloud of white chocolate cream that comes together in minutes and chills beautifully overnight.
Servings: 4
Ingredients
- 6 ounces white chocolate, chopped finely
- 1 cup heavy cream, divided
- 1/2 cup creme fraiche
- 1 Tbsp vanilla bean paste
- pinch sea salt
topping
- 1 cup strawberries, thinly sliced
- 2 tsp sugar
Instructions
- Gently melt the white chocolate with 1/4 cup of the cream (microwave or double boiler), stirring until smooth. Let cool to just warm.
- Whip the remaining 3/4 cup cream to soft peaks.
- Stir the crème fraîche, salt, and vanilla into the melted chocolate until smooth.
- Gently fold in the whipped cream in two additions until light and airy.
- Spoon into 4 small glasses and chill 4-6 hours (or overnight) until set. Serve topped with the strawberries and any juices that have accumulated.
To macerate strawberries
- Combine the sliced berries with sugar and let sit at room temperature for 15-30 minutes, stirring ocassionally. They’ll soften and release their juices into a light syrup.
Notes
*Nutrition info for the mousse only.
Nutrition
Calories: 495 kcal · Carbohydrates: 30 g · Protein: 5 g · Fat: 40 g · Saturated Fat: 25 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Cholesterol: 76 mg · Sodium: 84 mg · Potassium: 178 mg · Fiber: 0.1 g · Sugar: 30 g · Vitamin A: 887 IU · Vitamin C: 1 mg · Calcium: 124 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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