White chocolate mousse with Strawberry Compote

If you are looking for a good sweet, elegant, cool, spring and easy this is your sweet: white chocolate mousse with a compote of fresh strawberries and a little’ lemon peel, and with white chocolate it fits perfectly. For me, the mousse cream are a great jolly in the kitchen: simply melt your favorite chocolate with a little’ cream, mix and even add the whipped cream. Stop. Adding a bit of imagination and fresh fruit, you can create wonderful spoon sweets, beautiful to see, if you match the colors, and truly simple. No one will believe that you have done everything in less than 15 minutes…

Ingredients for 6 people:

  • 250 grams of white chocolate
  • 100 ml of cream
  • 250 ml of cream
  • a pinch of fleur de sel
  • 300 grams of strawberries
  • the juice of half a lemon
  • a teaspoon of lemon peel untreated, zest
  • 3 tablespoons granulated sugar
  • puffed rice or crushed biscuits: just enough

Coarsely chop the chocolate and place in a large bowl. Bring 100 ml cream almost to a boil, Add a pinch of salt, and pour over the chocolate so that it is covered. Wait a minute and mix with a spatula, creating a sort of small vortex in the center of the bowl, until all the chocolate is completely melted and until you obtain a glossy white, thick crema. Cool the chocolate for a few minutes (It should reach at least 30 degrees; if you have it, Use a cooking thermometer). The chocolate does not harden. If the chocolate is still too hot, when you will join the cream mousse is smonterebbe.

Install the remaining 250 milliliters cream snow not steadfast, Slowly combine the chocolate cream, using a spatula and making a movement from above downwards, to incorporate as much air as possible. When you have a soft cream and aerated, cover with plastic wrap. Let stand in refrigerator for at least two hours.

For the Strawberry Compote: wash strawberries, cut into small pieces and place in a saucepan with the lemon juice, sugar and a little’ fresh mint (If you like). Cook for 8-10 minutes, until you have obtained a smooth sauce and lightly caramelized. Add the lemon zest. Set aside.

Composition of the dish: pour some’ compote of strawberries on the bottom glasses, pour the mousse (with a spoon or with the help of a pastry bag), then pour a little’ Rice or cookie crumbs; continue with strawberries, then again with the mousse and, finally, with a few pieces of fresh strawberries. Serve immediately. If you want to prepare the glasses in advance, do not use puffed rice, because it becomes rubbery: Instead you can safely use cookies or shortbread type Digestive, because they remain crunchy. Bon appétit!

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rosario May 11, 2015 at 12:13

The recipe seems very good and easy just a question, the amount of whipping cream are a 250 milliliter ?

hello you're great

Ada Parisi May 11, 2015 at 12:49

hello Rosario, Yes. I specified a little’ best in the text: add chopped chocolate to the Hot 100 milliliters, and then mounts 250 apart. I recommend to cool the melted white chocolate and cream, before joining the one mounted, otherwise the foam is removed. I suggest you keep in the refrigerator at least two hours, but we say that the hour is in the refrigerator to firm, the better. Let me know! And big thanks, ADA


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