Description
This Strawberry Mousse Cake Filling combines the rich creaminess of white chocolate with the vibrant flavor of freeze-dried strawberry powder for a light, airy, and delicious mousse. Perfect for layering in cakes or as a decadent filling, this recipe uses simple ingredients and requires chilling to achieve a luxuriously smooth texture.
Ingredients
Scale
White Chocolate Mixture
- 1 cup good quality white chocolate chips (180g)
- 1/3 cup heavy cream, cold (80g)
Strawberry Whipped Cream
- 1 cup heavy cream, cold (240g)
- 1/2 cup freeze-dried strawberry powder (56g)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Pinch fine salt (less than 1/8 tsp)
- Red gel food coloring (optional)
Instructions
- Prepare the White Chocolate Mixture: Place 1 cup of white chocolate chips and 1/3 cup cold heavy cream into a medium heat-proof bowl. Microwave for 45-60 seconds, then let it sit for one minute to allow melting. Stir gently with a rubber spatula until the mixture is completely smooth. Alternatively, melt the mixture over a double boiler if a microwave is not available.
- Whip the Strawberry Cream: In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add 1 cup cold heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt. Add a drop of red gel food coloring if a more vibrant pink color is desired. Whip on medium-high speed for 1 to 2 minutes, until the cream thickens and clings to the sides of the bowl.
- Fold Ingredients Together: Carefully fold half of the whipped strawberry cream into the melted white chocolate mixture with a rubber spatula, using gentle swooping motions to combine without deflating the mousse. Then fold in the remaining whipped cream delicately until just incorporated and smooth.
- Chill the Mousse: Cover the mousse with plastic wrap, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours to allow it to set firmly. Keep refrigerated until ready to use in your cake assembly to maintain the mousse’s light texture and structure.
Notes
- Use high-quality white chocolate for the best flavor and smooth texture.
- Freeze-dried strawberry powder intensifies strawberry flavor without adding moisture.
- Chilling time is critical for mousse to set properly; do not skip or shorten it.
- Optional red gel food coloring enhances the pink hue but does not affect flavor.
- Whip the cream just until stiff peaks form to avoid a grainy mousse.
- Store leftover mousse covered in the refrigerator and use within 2 days for best freshness.
