Strawberry White Chocolate Mousse with Mascarpone (No Raw Eggs)

White Chocolate and Strawberry Mousse

I layered a fruity strawberry mousse with a rich white chocolate mascarpone mousse, then finished it with a glossy strawberry jelly mirror on top, the same mirror technique I used on my white chocolate cheesecake with cookies and forest fruits.

I've made this one several times now: in taller glasses for Mother's Day, and in smaller portions for a Christmas dessert buffet, where I scale everything down a bit since it's just one of many sweets on the table. No raw eggs here: the mousse gets its body from whipped cream, mascarpone, and gelatin instead, so it's stable, safe to serve to anyone, and holds its shape beautifully in a glass. You can build it a full day ahead and pull it straight from the fridge.

It's rated 5 out of 5 stars by 14 home bakers who've made it, and Marina, one of them, wrote that her family loved the white chocolate mousse with strawberries.

This recipe is adapted from Piens Kitchen, a Dutch blog.

What do you need for Strawberry and White Chocolate Mousse?

To prepare these White chocolate and strawberry mousse cups, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Strawberry Sauce: A sweet dessert sauce, used in both the mousse and the glaze on top. Make it yourself with my strawberry sauce recipe, or use a good store-bought version, just purée and sieve it first if it has seeds..
• Gelatin: Sheets or powder both work equally well. Soften it in cold water first, then dissolve it into a hot liquid. This is what lets you build the mousse a day ahead and have it hold its shape perfectly in the glass.
• Lemon juice: Just a splash, to keep the strawberry mousse tasting fresh and fruity rather than flat.
• Cream: Use heavy cream you can whip to stiff peaks, that's what gives the mousse its light, airy texture.
• Mascarpone: The reason this mousse doesn't need raw eggs. Its high fat content makes sure the mousse stays creamy and stable instead of collapsing, even after a day in the fridge
• White chocolate: The base of the top layer. Go for a good-quality bar or callets rather than cheap chocolate chips, which often contain more fillers and melt less smoothly.
• Vanilla extract: Just enough to round out the white chocolate mousse without competing with it. This homemade vanilla extract is easy to prepare.

How do you prepare strawberry white chocolate mousse cups?

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Soak the gelatin. Heat the strawberry sauce until hot. Turn off the heat and add the gelatin and lemon juice. Whisk until the gelatin is dissolved. Allow cooling for 10 minutes.
2. Mix the cream, mascarpone, and sugar until yogurt thickness. Add the cooled strawberry jelly.
3. Mix everything. Fill cups about half with the strawberry mousse. Let stiffen for 2 hours in the refrigerator.
4. Melt the white chocolate au bain-Marie. Let the chocolate melt until it's lukewarm.
5. Mix cream, mascarpone, and vanilla extract until it's got the thickness of yogurt. Add the cooled chocolate and whisk through the cream mixture. 
6. Whisk and divide the white chocolate mousse on top of the strawberry mousse. Let it stiffen for at least 2 hours in the refrigerator.
7. Heat the strawberry sauce and turn off the heat. Add the soaked and squeezed gelatin to the sauce. Let it cool for 15 minutes. 
8. Pour the sauce gently on the mousse and return it to the refrigerator. Let it stiffen for at least 2 hours.