This was my “red white and blue” dessert for celebrating Independence Day today! I had a great time celebrating with my in-laws today, and made this inspired dessert. I wanted to create something light and fresh, because I’m really not a big fan of super rich heavy desserts in the summer. This was perfect!
To make the white chocolate mousse, I just used chocolate, cream, and vanilla. Nothing else. Normally, mousse is made with eggs, but I didn’t want to make a classic mousse because I didn’t want the color to be too yellow. It still had a mousse-like consistency though, and everyone enjoyed it.
This recipe is pretty basic. I can’t really claim ownership because it’s so basic.
White Chocolate Mousse
4 oz. white chocolate
2 cups heavy cream
1/4 vanilla bean, split or 1/4 tsp. vanilla extract
1. Break chocolate into pieces and melt chocolate over a double boiler. If you don’t have a double boiler, set up a bowl on top of a pot filled with water, like this get up that just screams I am a poor grad student, haha. But hey, it works. Have the heat on medium so the water is just coming to a simmer. Then add your chocolate to the bowl. Note – it is imperative that you use GOOD white chocolate here. Cheap white chocolate will have serious issues melting. I use Ghiradelli as my “cheapest” acceptable white chocolate. Brands I love (when I feel like splurging on the price) are Valrhona, Scharffen-Berger, and Guitard.
2. Once melted, set aside. Heat up about 1/4 cup of the heavy cream with the vanilla, stirring constantly, until steaming. Pour this over the chocolate stirring or whisking quickly until incorporated together and smooth.
3. While the chocolate mixture is cooling, whip up the rest of your cream. I just use a hand mixer on high. Beat until you get stiff peaks.
4. Now the “tricky” part. Ok not tricky at all, this is super easy. Pour in a little bit of the chocolate at a time into the whipped cream (1-2 tbs.), and gently fold in. You may or may not use all the chocolate, it depends on the type of chocolate you used and the stability of your whipped cream. I definitely used all of it. As you add in chocolate, the whipped cream will deflate a bit, but that’s ok. If you end up adding in too much chocolate, it won’t look as pretty, but it will still taste good.
5. Let the mixture set in the fridge for a couple hours to chill. When you go to serve, it will be a bit stiffer than you’d expect whipped cream to be because of the chocolate. I let mine sit out for a few minutes at room temperature until it softened enough to work with again.
6. I then hollowed out some strawberries (chopping off the bottoms so that they stand up), filled with the mousse, and topped with a blueberry.
They would have definitely looked prettier if I had a piping bag, but I forgot to bring one when I went over to visit today, and spooned it instead, which is quite hard to do when you have a big spoon and a little strawberry.