Ingredients:

  • 7 oz (200 g) High-Quality White Chocolate (at least 28% cocoa butter), chopped finely
  • 1 ¾ cups (420 ml) Heavy Whipping Cream (divided, must be very cold)
  • 2 Tbsp (30 ml) Whole Milk
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Pinch Fine Sea Salt
  • 1 cup (150 g) Fresh Strawberries, hulled and sliced or quartered
  • ¼ cup (30 g) Shelled, Unsalted Pistachios, roughly chopped
  • Optional: 1 tsp Icing Sugar (for dusting)
  • Optional: 4-6 small leaves Fresh Mint Leaves (for visual garnish)

Instructions:

  1. Whip the Cream: Pour 1 ½ cups (350 ml) of the cold heavy cream into a chilled bowl. Whip using a stand mixer or hand mixer on medium-high speed until medium-soft peaks form. Place the whipped cream in the refrigerator immediately.
  2. Melt the Chocolate: Place the chopped white chocolate in the bowl of a double boiler. Gently melt until smooth and glossy. Remove from heat.
  3. Create the Emulsion: Whisk the 2 tablespoons of whole milk, vanilla extract, and the pinch of salt into the melted white chocolate. This forms a smooth, fluid base.
  4. Cool the Base: Allow the white chocolate mixture to sit at room temperature for 5-10 minutes, stirring occasionally, until it is just lukewarm (body temperature or slightly cooler is ideal).
  5. Lighten the Chocolate: Add a large dollop (about ⅓ of the refrigerated whipped cream) to the lukewarm chocolate mixture. Using a rubber spatula, vigorously whisk this portion in to lighten the density of the chocolate.
  6. Gentle Folding: Add the remaining whipped cream to the chocolate mixture. Using a large rubber spatula, gently fold the cream into the chocolate using an under-and-over motion. Stop folding the moment the mixture is uniformly blended and no white streaks remain.
  7. Portion and Chill: Divide the mousse evenly among your 4-6 serving vessels. Cover loosely and refrigerate for a minimum of 3 hours, or preferably overnight, until firm.
  8. Garnish and Serve: Before serving, hull and slice the strawberries and roughly chop the pistachios. Just before presentation, top the chilled mousse with the fresh strawberries and a generous sprinkle of crushed pistachios. Serve straight from the fridge.