Strawberry-White Chocolate Mousse

Ingredients

• 8 oz white chocolate chips or finely chopped white chocolate
• ½ cup butter or margarine, melted
• 3 eggs, separated and brought to room temperature
• ¼ cup sugar
• 1 pkg 10-ounce frozen sliced strawberries in syrup, thawed
• 1 tbsp water
• 1 tbsp cornstarch
• 2 tsp lemon juice
• ¼ cup optional creme de cacao
• semi-sweet chocolate curls

Method

1. Melt the white chocolate over hot, not boiling water. In a mixer bowl beat the chocolate and butter to blend. Beat in the egg yolks, one at a time. (The mixture will separate.) Continue to beat 2 to 5 minutes until thick and creamy.
2. In another bowl beat the egg whites to form soft peaks. Gradually add the sugar, beating to form stiff but not dry peaks. At low speed mix half the egg white mixture into the chocolate mixture; gently fold in the remaining egg white mixture with a rubber spatula. Cover and chill at least 6 hours or overnight.
3. To prepare the sauce, drain the strawberries over a small saucepan and reserve. Bring the liquid just to boiling. In a small bowl mix the water, cornstarch and lemon juice. Stir into the saucepan; cook and stir over low heat just until thickened, about 2 minutes. Remove from the heat; stir in the liqueur, if desired, and the reserved strawberries; chill.
4. To serve, layer the sauce and mousse in dessert dishes. Garnish with chocolate curls.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom