Time
Allow 20-25 minutes to prepare this simple white chocolate mousse with fresh berries and 2 hours for the dessert to set in the refrigerator. You can use your favorite berries, peaches or kiwi for the fruit topping. Our favorite fruit combination is kiwi, strawberries and blueberries.
Cooking Utensils
- 2 sauce pans or wash one in between use
- mixer, either handheld or stand mixer
- 2 medium sized-bowls for mixing
- spatula and wooden spoon
- oven safe round dish, such as a pie plate
Filing Recipe
- 12 ounces White Chocolate, finely chopped (we use quality white chocolate in bar form, not white chocolate chips) (the finer chop, the easier it is to melt)
- 1 teaspoon Vanilla
- 3 ¾ Cups chilled Whipping Cream
- ¼ Cup Sugar
- About 20 strawberries
- 3/4 to 1 cup of blueberries
- 1/4 cup of rasberries or kiwis
Place white chocolate and vanilla in a large bowl. In a sauce pan bring 1 cup of cream just to a simmer about 2-3 minutes. Gradually pour hot cream onto chopped chocolate and vanilla. Stir until chocolate is melted. This may take a while and it may look like it wants to separate. Keep stirring until it is smooth. A wooden spoon works the best for this as it doesn’t add air to the mixture when stirring.
Cool to room temperature.
Beat 2 cups cream and sugar in large bowl to stiff peaks. You may also add vanilla to taste here. Fold into chocolate mixture. Pour into individual serving dishes or use in a pie or other desserts.
If you have never heard the term stiff peaks, it means that when you lift your beaters from the mixture the peaks of the whipped cream will stand up and not fall. If the peaks are sagging then beat the mixture for another minute or two. Also remember not to over mix the ingredients. If you do over mix then your cream filing might be too hard.
Graham Cracker Crust
- 2 cups of crushed graham crackers, or you can use vanilla wafers (2 cups is approximately 11 sheets or 44 individual rectangle crackers)
- 4 tablespoons of melted butter
- 1 teaspoon of water
Pre-heat oven to 350℉
On low heat in a saucepan melt the butter. When the butter is melted turn the stove off and add the crushed graham crackers and water. Spread the graham crackers in the bottom of a round dish and press down firmly. Bake for 10 minutes.
While the graham cracker crust is cooling probably about 10 minutes, wash and prepare the fresh berries. Make sure you dry your fruit really well. Fruit naturally holds water but the outside needs to be dry before you add it to the white chocolate mousse.
After the crust has cooled pour the white chocolate mousse into the pie dish and refrigerate for 2 hours. Add the berries to the top of the white chocolate mousse right before serving.
Want to serve your white chocolate mousse in dessert glassware? Let us show you how white chocolate mousse looks in single glass dishes.