Chocolate Mousse & White Chocolate Strawberry Mousse

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   I’ve never made a real mousse before.  I’ve made the old dump some cool whip into a container of pudding and call it mousse, but never a real mousse.  I went looking for a chocolate mousse and a strawberry mousse and I think I hit the jackpot.

   I made Alton Brown’s chocolate mousse.  It is light, fluffy, and full of rich chocolate.  I found a recipe for white chocolate cranberry mousse on Beantown Baker’s blog and switched it up to make it strawberry.  It is out of this world.  I liked it much better then the chocolate and would have eaten the entire bowl myself.  It was rich and creamy with hints of white chocolate and pieces of fresh strawberries.  Heavenly to say the least.

Chocolate Mousse (adapted from Alton Brown)

1 c. whipping cream
8 oz. semi-sweet chocolate
1 oz. strong coffee
1 T. dark rum
1 T. butter
1 t. unflavored gelatine

1. In a double broiler melt the chocolate, coffee, rum, and butter. Remove from heat when just melted and cool to room temperature.

2. Meanwhile, put 1/4 c. whipping cream in a bowl and sprinkle with gelatine. Let sit for 10 minutes then stir into the cooled chocolate mixture.

3. In a stand mixer beat the remaining whipping cream to medium peaks. Add in 1/4 of the chocolate mixture. Remover from mixer and fold in the remaining chocolate mixture. Chill for at least one hour. (Cover in refrigerator if not eating within 1 hour.)

White Chocolate Strawberry Mousse (adapted from Beantown Baker)
1 c. fresh strawberries, chopped
3 T. sugar
1/4 c. water
1 T. triple sec
4 oz. white chocolate
1 c. whipping cream
1 t. unflavored gelatin
1.  In a small saucepan heat the strawberries, sugar, and water.  Bring to a boil.  Reduce heat and simmer for 8 minutes.  Remove from heat and cool.
2.  In a small bowl place 1/4 c. whipping cream and sprinkle with gelatin.  Let sit for 5 minutes.
3.  Melt the white chocolate.  Stir in the triple sec.  Add the whipping cream and gelatine and stir.  Set aside. 

4.  Put the remaining whipping cream in a stand mixer and beat until soft peaks form.  Slowly add in the cranberry mixture.  Fold in the chocolate mixture.
5.  Refrigerate at least 2 hours before serving.  Cover with plastic wrap if refrigerating  longer then 2 hours.
This post linked to:
What’s Cooking Wednesdays


  1. These are lovely recipes, and I’m so pleased you shared them as most of my mousse recipes contain raw egg, and that isn’t always the best thing if you are serving young children or the elderly, which I often am! Both look just delicious. Thank you for sharing them.

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