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White Chocolate Mousse with Strawberries & Pistachios {or Pretzels}

White Chocolate Mousse with Strawberries & Pistachios {or Pretzels}
  • Meal


  • Cusine



10 oz quality white chocolate

1 1/2 cups heavy cream

Seeds of 1 vanilla bean

1 tsp light corn syrup

1 lb fresh strawberries

3 Tbsp chopped pistachios* or 6 Tbsp crushed pretzels


Place chopped white chocolate in a heat proof mixing bowl. Heat 1/2 cup heavy cream along with vanilla bean seeds in a small saucepan over medium heat just until cream begins to gently bubble. Remove cream from heat and pour over chopped white chocolate (be sure to scrape the remaining vanilla bean seeds from saucepan into bowl as well), then whisk mixture until chocolate has fully melted. Cover bowl with plastic wrap and refrigerate 2 hours. After 2 hours, in a separate mixing bowl, whip remaining 1 cup heavy cream with an electric hand mixer set on high speed until soft peaks form, then add in corn syrup and whip until stiff peaks form. Remove white chocolate mixture from refrigerator and fold whipped cream into white chocolate mixture. For a fluffier and slightly more stable mousse if desired, whip mixture about 30 seconds on low speed. To assemble mousse cups: Divide strawberries among 6 cups, then pipe or spoon white chocolate mousse over strawberry layer. Sprinkle tops with pistachios or pretzels just before serving. For best results serve within 3 hours. *I used unsalted pistachios but I think salted would also be delicious.