We are one week away from the official kickoff to summer and I have the most perfect dessert to usher in the season! White Chocolate Mousse with Strawberries & Basil is literally summer in a bowl and I cannot get enough of it. Rich and creamy, juicy summer berries and a surprising twist with a hint of basil -- stop everything you are doing and make this asap!
While chocolate is undeniably delicious on its own, pairing it with another bold flavor can only make it better. Whether you enjoy a certain type of chocolate (raise your hands fellow white chocolate fans!) or equally enjoy them all, adding unique spices and herbs is a great way to update your old favorite. This chocolate and spice pairing guide from Shari’s Berries is a great resource highlighting new ways to experience your beloved creamy treat. Check out the chocolate and spice pairings in the infographic below for so many new twists and ideas!
This mousse is only 4 ingredients and probably the easiest dessert I have ever made. Think strawberry cheesecake and strawberry shortcake where to get married and have sweet babies, this mousse is just that! A little goes a long way with the rich flavor of white chocolate but the sweet strawberries and basil are the perfect compliments to break up the smooth flavor.
You can whip this up an hour before your guests arrive for your backyard dinner or make ahead the day before and have everything ready to go (my personal fav!). All you need to do is melt some good quality white chocolate bars (Ghirardelli Baking Bars are my go-to for this) over a double boiler. Do not melt in the microwave! Let me save you the tears, frustration, and money of that mistake I have made out of impatience one too many times. Set a small pot on the stove on medium to medium-low heat filled with water about halfway up. In a glass bow that is big enough to set on top of the pot place your white chocolate. Get the rest of the ingredients prepped, make your strawberries and basil topping, have a glass of wine on the porch -- whatever your fancy--just wait and let it do its sweet thing. Over time (about 10-20 minutes) the heat from the steam of the water will have melted your chocolate perfectly. Whip with a spatula until smooth, free of any lumps and set aside to cool.
Meanwhile, in a stand mixer add your whipped cream and beat until stiff peaks are formed. Turn the mixer all the way on high and beat for 3-5 minutes. The cream to be set but soft when you run a spoon through it (just like in my homemade whipped cream). Scoop out into a clean glass bowl. Add the cream cheese to the same mixing bowl and beat until smooth, making sure to get out all the lumps. Slowly pour in cooled and melted white chocolate, mixing for 2-3 minutes until they are beautifully mixed.
Scrape down the sides of the bowl and remove from the mixer. Gently fold in whipped cream to cream cheese mixture. Start by taking your spatula and cutting right down the center of the bowl--slowly bring your spatula underneath one side of the white chocolate mousse and flip ontop or upside down. Turn the bowl a quarter turn and repeat. Continue to gently fold until everything is incorporated and the mousse is nice and light. (You can watch the video to learn how to fold in the whipped cream more).
Wrap the white chocolate mousse tightly with plastic wrap and place in the fridge to set for 1 hour (or up to 24/overnight). To make the strawberries, dice clean strawberries, and place in a large bowl. Sprinkle sugar over top and gently toss to combine. Thinly slice fresh basil and add in the bowl giving one final toss to mix everything together. Wrap tightly with plastic wrap and set in fridge to macerated preferably overnight. The longer you let them sit the more juice they will produce, which is what I love and how I prefer to eat them. However, in a rush, 1-3 hours will suffice if needed.
Be sure to check out Shari's Berries chocolate pairing guide for all kinds of new chocolate and spice pairings! The possibilities are endless and some really creative new ideas.
To serve, scoop the mousse into small dessert bowls and spoon over the strawberries and basil. Enjoy immediately for a cool and decadent summer treat. Everyone will not be able to stop eating and your guests will rave! You won't be able to get much easier with minimal time and ingredients than this. White Chocolate Mousse with Strawberries & Basil is the perfect dessert for your Memorial Day weekend! Make sure you tag me at #fuelingasouthernsoul on Instagram so I can see all your lovely creations!
Recipe
White Chocolate Mousse with Strawberries & Basil
- Total Time: 10 minutes
- Yield: 4-6
Description
Imagine strawberry cheesecake and strawberry shortcake got married and had a baby. Yes, that is what this decadent white chocolate mousse with strawberries and basil tastes like. So quick and easy and it will be sure to become a summertime favorite!
Ingredients
Mousse:
- ½ Cup Heavy Whipping Cream
- 4 Ounces Cream Cheese
- 4 Ounces White Chocolate (Ghirardelli White Chocolate Baking Bar)
- Pinch of Salt
Strawberries:
- 2 Cups Strawberries, chopped
- 1 Tablespoon Sugar
- A small handful of Fresh Basil Leaves (around 10, give or take)
Instructions
Mousse
- Melt the white chocolate bar over a double boiler until smooth and creamy. Set aside to cool once melted.
- In a standing mixer with the whisk attachment, add in the heavy whipping cream and mix on high for 3 - 5 minutes or until stiff peaks form. Place in a clean bowl and set aside.
- In the same mixer with the same whisk attachment, add cream cheese and beat for 1 minute. Slowly add in melted and cooled white chocolate and mix for 1 - 2 minutes, making sure to scrape down the sides and mix until smooth and well combined with no lumps.
- Add a pinch of salt and mix to combine.
- Add the whipped cream and with a spatula gently fold cream into white chocolate mixture. Carefully fold until everything is combined making sure not to overmix. Cover with plastic wrap and set in refrigerator to chill and set for at least an hour or overnight.
Strawberries:
- Chop strawberries and place in a bowl. Add thinly sliced fresh basil and sugar. Gently toss with a spoon and set in the refrigerator for at least 2 hours, preferably overnight.
Assembly:
- Either pipe (with a piping bag and tip - for a more decorate look) or spoon mousse into a small serving bowl. Carefully spoon over strawberry mixture. Serve immediately and enjoy!
Notes
- The mouse can be kept in the refrigerator for 7-10 days. Strawberries can be kept for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mousse
Nutrition
- Serving Size: ½ cup
- Calories: 347
- Sugar: 29.4 g
- Sodium: 377.9 mg
- Fat: 24 g
- Carbohydrates: 30.7 g
- Fiber: 0.8 g
- Protein: 4 g
- Cholesterol: 40.1 mg
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