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White chocolate mousse and strawberries

by Ada Parisi
5 min read
White chocolate mousse and strawberries

White chocolate mousse and strawberries. 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. Cream-based mousses are an outstanding joker in the kitchen, because they allow you to create a lot of DESSERT SPOON always different.

Is’ just 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 made this dessert in less than 15 minutes. If you prefer, you can make this simple spoon cake even with apricots, peaches and cherries: all watery fruit that in cooking will form a delicious syrup.

Since we're in strawberry era, in addition to reading my article on Strawberries, CALORIES AND PROPERTY’ , you could take a look at all my RECIPES WITH STRAWBERRIES. To make the most of them before the season ends: and don't forget to do a little’ by STRAWBERRY JAM to have a supply of sweetness for the winter. Have a good day!

White chocolate mousse and strawberries


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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 grated organic lemon zest
3 tablespoons granulated sugar
puffed rice or crushed biscuits, to taste


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 top to bottom, 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 a little strawberry compote on the bottom of the glasses, pour the mousse (with a spoon or with the help of a sac à poche), then pour a little puffed rice or crumbled biscuits; 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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Martina 28 February 2021 - 09:39

Hello, congratulations for your recipes and tricks to make them better! I would like to know if these mousses can be stored for a couple of days, maybe in the freezer. Thanks!!

Ada Parisi March 8th, 2021 - 19:30

Hello, thank you! Sorry for the delay but your comment ended up in the spam box. Certain, you can store them in the freezer, but not more than 2-3 days, because not having preservatives they lose taste easily. Before using them you need to defrost in the refrigerator for at least 12 hours.

rosario May 11, 2015 - 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 - 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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