Description
A light and airy strawberry mousse cake filling made with white chocolate, freeze-dried strawberry powder, and whipped cream. This mousse is perfect for filling cakes or cupcakes, providing a vibrant strawberry flavor and creamy texture. It can be made ahead of time and stored chilled to maintain its structure.
Ingredients
Scale
Strawberry Mousse
- 1 cup (180g) good quality white chocolate chips
- 1 1/3 cups (320g) heavy cream or heavy whipping cream, cold, divided
- 1/2 cup (56g) freeze-dried strawberry powder
- 1/4 cup (30g) powdered sugar
- 1 tsp (4g) vanilla extract or vanilla bean paste
- Pinch fine salt (less than 1/8 tsp)
- Red gel food coloring (optional)
Instructions
- Prepare white chocolate mixture: Place 1 cup white chocolate chips and 1/3 cup heavy cream into a medium heat-proof bowl. Microwave for 45-60 seconds or use a double boiler until the white chocolate is fully melted. Stir gently until smooth, then set aside to cool slightly.
- Whip strawberry cream: In a large bowl or stand mixer with whisk attachment, combine 1 cup heavy cream, freeze-dried strawberry powder, powdered sugar, vanilla extract, and a pinch of salt. Optionally add a drop of red gel food coloring for color. Whip on medium-high speed until thick peaks form and the cream holds its shape, about 1-2 minutes.
- Fold mixtures together: Gently fold half of the whipped strawberry cream into the melted white chocolate mixture using a rubber spatula. Carefully fold in the remaining strawberry whipped cream until just combined, taking care not to deflate the mousse.
- Chill the mousse: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set and thicken before using as cake filling.
Notes
- This recipe yields about 3 cups of strawberry mousse filling and can be doubled as needed.
- Chill your mixing bowl and whisk attachment beforehand to speed up and improve whipping of the cream.
- Use good-quality white chocolate (chips, bars, or wafers) but avoid white candy melts for best texture and flavor.
- Heavy whipping cream with high fat content is essential for properly whipped mousse.
- Do not overwhip the strawberry cream or it will turn into butter.
- Keep the mousse chilled at all times to maintain structure and prevent it from becoming too soft.
- When filling cakes, pipe a ring of buttercream around the edges to keep the mousse in place.
- The mousse can be made 1-2 days in advance and stored covered in the refrigerator.
- Once assembled in cakes or cupcakes, keep refrigerated until serving.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 180
- Sugar: 16g
- Sodium: 30mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
