Recipes for the Web

Barrington Software Incorporated

White Chocolate Mousse with Strawberries

Strawberries are members of the rose family and have long grown wild in Europe and the

Americas. Today, they are cultivated almost year-round, although they are sweetest and juiciest

during their peak, from April to June. White chocolate marries especially well with the berries'

wonderful flavor.

2 cups strawberries, stems removed

1/4 cup sugar

1 Tbs. kirsch or framboise

6 oz. white chocolate, finely chopped

1/4 cup milk, warmed

1 cup heavy cream

2 egg whites, at room temperature

Pinch of cream of tartar

3/4 tsp. vanilla extract

In a blender or in a food processor fitted with the metal blade, combine 1 1/2 cups of the

strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add

the kirsch and stir to mix. Cut the remaining 1/2 cup strawberries lengthwise into thin slices and

stir into the puree. Set aside.

Place the white chocolate in a heatproof bowl set over a pan of gently simmering water but not

touching the water. Heat the chocolate, stirring occasionally, until it is melted and smooth and

registers 140°F on an instant-read thermometer. Gradually add the warm milk to the chocolate,

stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool

until it is almost at room temperature.

In a bowl, using an electric mixer on high speed, beat the cream just until soft peaks form. In

another bowl, using clean beaters, beat together the egg whites and cream of tartar on high speed

until stiff peaks form. Using a rubber spatula, fold half of the whites into the chocolate mixture to

lighten it. Fold the remaining whites, the whipped cream and vanilla into the chocolate mixture just

until combined and no white drifts remain. Do not overmix. (At this point, you may cover and

refrigerate the mousse for up to 1 day.)

To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Top with the

strawberry sauce, again using about half and dividing it equally. Repeat with the remaining

mousse and strawberry sauce. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series,Spring,by Joanne Weir (Time-Life

Books, 1997).

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