White Chocolate Mousse with Strawberries is THE dessert I just can’t stop talking about. It’s deliciously creamy and just soooo good.

Best of all you just need 3 simple ingredients to make White Chocolate Mousse: white chocolate, heavy cream, and corn syrup. It couldn’t be more simple.

White Chocolate mousse is perfect for a midweek after-dinner-treat. And if you enjoy White Chocolate, be sure to try our easy, delicious White Chocolate Chip Cookie recipe.

But back to the White Chocolate Mousse. This recipe is great for an at-home date night dinner. But it’s also easy to make it for a crowd. Making a double batch is easy.

I recommend spooning the mousse straight into these cute 4 oz mason jars. It looks pretty, is easy to store, and makes perfect little portions. And it makes it very easy to transport this dessert to a party.

Ingredients

• 12 ounces White Chocolate
• 1 cup + 1/2 cup Heavy Whipping Cream
• 2 tablespoons Light Corn Syrup

For The Strawberry Topping

• Fresh strawberries
• 1 teaspoon of sugar

How To Make White Chocolate Mousse

1. Use a medium saucepan to combine the white chocolate chips (or a bar of white chocolate broken into chunks), 1/4 cup of heavy cream, and 2 tablespoons of light corn syrup.
2. Cook over medium-low heat until the chocolate has melted. Stir frequently. Remove the mixture from the stovetop and allow it to cool to room temperature.
3. Use an electric hand mixer to whisk the remaining cup of cream in a mixing bowl until the cream has formed stiff peaks.
4. Fold the whipped cream into the cooled, melted white chocolate mixture.
5. Divide the cream into individual dessert bowls. Top with fresh (macerated) berries and chill in the fridge for at least 3 hours.

Making the fresh strawberry topping

1. Wash and dry the fresh strawberries. Cut into very small pieces
2. Lightly sprinkle a teaspoon of granulated sugar over the strawberries.

More Delicious Desserts

• Mint Whipped Cream
• Vanilla Strawberry Pudding – Such an easy recipe, perfect as a last-minute dessert.
• Chai Cookies
• Watermelon Granita
• Strudel Cookies – These cookies are a cross of two popular German pastries.

About White Chocolate

Technically speaking, White Chocolate isn’t chocolate at all. While white chocolate has cocoa butter, it doesn’t contain the cocoa solids you’ll find in real chocolate.

But no matter, I feel it deserves our love anyway.

And I’ve made this dessert more often than I remember. However, I can say that the quality of white chocolate matters.

Some brands will have a deep, rich, ivory, almost yellow color and thick, creamy texture, while other brands are bright white and less full-bodied. Generally, speaking the brighter white-colored chocolate has a long list of ingredients which means it’s got more fillers, and additives.

Trader Joe’s white chocolate chips are pretty good. But I can’t recommend their white chocolate chips because Trader Joe’s doesn’t keep them in stock. I think it’s one of the items Trader Joe’s only carried for certain holidays. This also applies to Trader Joe’s light corn syrup.

Lindt’s ‘Classic White’ is a good choice. Its got a thicker texture, melts easily, and has a rich, almost golden color. Compared to the other brands, it is more pricy and for that, I didn’t think it was all that much better.

The Target Market Pantry brand has a much brighter white color, didn’t melt quite as well as some of the others, but had a very competitive price point.

My absolute favorite is Ghirardelli Classic White Chips. These chips have a deep color and melt without any problems.

I’ve read great things about Guittard’s ‘Baking Au Lait’ and Whole Food’s 365 store brand but have yet to try either one.

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About the Strawberry Topping

Adding sugar to the strawberries draws the moisture out of the berries. It makes the strawberries shiny and gives them that almost unnatural looking red glow. And at the same time, it enhances their natural flavor. This process is also referred to as macerating strawberries.

I strongly recommend you use very little sugar because the white chocolate has enough sweetness and you don’t want the strawberries to compete with that.

If you don’t care for strawberries, give another berry a chance. Right now fresh blackberries are in season and I’ve used them as a topper for this dessert. And it was GOOD. Ok, it was grrreat!