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White Chocolate Mousse with Strawberry Compote

Thursday, September 16, 2010

I almost screwed up this dessert. Lindt chocolates are not cheap. One bar cost me 2 lunches. 

I read the instructions a few times just to get the feel of the recipe..but I seemed to focus on the earlier part and didn’t seem to notice the last part. And so.. I melted the chocolate with all the whipping cream, leaving none to beat later. (I blame it on the recipe, they didn’t split the cream amount in the list of ingredients . Hahahaha!!!!) It’s not that I can’t open up another pack of cream, but then the ratio will not be correct and the mousse will not set if the content of chocolate is not enough, I don’t want to add gelatin, I want to do a real mousse.

When I realized my mistake, it was already too late. I’ve melted the chocolate and it’s time for the egg yolk. So, well, I put in the egg yolk and dump the whole thing into the freezer for 30 minutes. Then I whipped it on high until it looked like whipped cream again. Yeah, it’ll get fluffy, just like ganache, it is ganache!!! Hahaha. Luckily I still got it fluffy, just that the process order was all out of order now. Lastly I folded in the egg whites and phew!!! I still got my mousse.

This recipe uses raw eggs. And mine don’t look white because I used Omega Eggs that have very orange yolks. Well, Lindt white chocolate isn’t very white as well  It’s a very very soft mousse, because it didn’t use any gelatin. And Lindt white chocolates aren’t very hard unlike those shortening laden so called white chocolates. You might get a firmer mousse if you use baking white chocolate and not eating white chocolate.

White Chocolate Mousse with Strawberry Compote
50ml whipping cream
100gm quality white chocolate, broken to smaller pieces
½ tsp vanilla extract
2 egg yolks
2 egg whites
Pinch of cream of tartar (I added this because I’m worried about the egg whites watering down later)
100ml whipping cream

Strawberry compote
150gm strawberries
½ Tbsp brown sugar
1 Tbsp brandy (optional)

The Real Method:
1. Put 50ml of whipping cream, vanilla and white chocolate into a heatproof bowl. Double boil until chocolate melts. Stirring it every once in a while when it is melting.
2. Let chocolate cool down for 2 minutes, then add in egg yolk and mix well. Let it cool down totally.
3. In a clean bowl, beat egg white and cream of tartar until stiff. Gently fold egg whites into chocolate mixture with a whisk.
4. In another bowl, whisk 100ml whipping cream until soft peaks. Fold into (3).
5. Spoon into 4 serving cups, cover and chill for a minimum of 3 hours or until time of serve.
6. While mousse is chilling, prepare strawberry compote. Combine strawberries, sugar and brandy in a small saucepan. On low heat cook strawberries until it starts to bleed. Remove compote from pan, put into a covered container and chill until time to serve.
7. Spoon strawberry compote on top of mousse before serving.

Recipe adapted from: The Golden Book Of Desserts. Page One Publisher.

15 lovely notes:

Jess @ Bakericious September 16, 2010 at 11:56 AM  

Wendy, is the mousse too sweet? I dun really fancy white chocolate cos of the sweetness but I always tempted by dessert that made of white chocolate :P.

jess @ j3ss kitch3n September 16, 2010 at 12:44 PM  

sweet & pretty dessert thanks for sharing wendy!

wendyywy @ Table for 2..... or more September 16, 2010 at 1:47 PM  

Jess Bakericious,
Yes, it is sweet even with no sugar added.
Which is why the compote is added. The strawberries will balance off the white chocolate's sweetness.

Jess's Kitchen,

Anncoo September 16, 2010 at 4:53 PM  

Mmm...this dessert looks so classic!

Jess--Sugar High September 16, 2010 at 10:00 PM  

That looks wonderful. I adore white chocolate :)

Honey Bee Sweets September 16, 2010 at 10:43 PM  

Such an elegant desert....almost melt my heart. But is the white chocolate too sweet? If I change it to dark chocolate, it's alright right? But again the cocoa color not so elegant already liao. :P

Bo September 16, 2010 at 11:25 PM  

Even though you had trouble with the recipe. It still looks like it turned out GREAT!

wendyywy @ Table for 2..... or more September 16, 2010 at 11:32 PM  

Classic, hahaha, maybe. I'm not sure of it's background.

Jess-Sugar High,
Is it? Then maybe you should try this.

Frankly, yes, it's a bit sweet for my tastebud. But the strawberry compote was a nice contrast.
If use dark chocolate, then the strawberry compote won't look so nice, but then maybe you can add a dollop of cream before u lay on the compote, then it might look nicer.


I was so so glad it turned out fine.

Shirley @ Kokken69 September 17, 2010 at 12:42 AM  

Can't tell that you made a mistake. They look really pretty with the compote.The recipe does sound rich, though- hope it is not too sweet.

wendyywy @ Table for 2..... or more September 17, 2010 at 2:11 AM  

Yeah, chocolate mousses are always rich. Cream and eggs are usually used in traditional recipes and sometimes, eggs are omitted and gelatin is used in modern recipes, but cream is a must.
It is a tad too sweet for me, if not for the contrast given by the compote.

Anonymous,  September 17, 2010 at 10:43 AM  

Oh, it looks so pretty and so delicious. I am a mousse fan and I will be sure to make this one. i recently made a ricotta mousse which had a cheese cakey texture to it.

I think this dessert would be a hit in our home! Thanks for sharing.


wendyywy @ Table for 2..... or more September 17, 2010 at 11:50 AM  


Oh ricotta mousse, and that sounds yummy.

Anonymous,  December 24, 2013 at 9:56 AM  

Wendy, Can I make this chocolate mousse a day before serving? Jaynelle

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