Celebrate 2017 with these delicious strawberry white chocolate Champagne mousse cups. Rather than drinking your bubbly, pop it into these bite-sized mousse desserts! We all love the strawberry Champagne combo, so we thought we’d marry the two with a dessert perfect for your New Year’s Eve party. Read on for the recipe and Happy New Year!
How cute are these, topped with 2017 stir sticks!?
- 5 cups fresh strawberries, hulled and quartered
- 1/3 cup sugar
- 1/2 teaspoon fresh lemon juice
- 2 Tablespoons water
- 2 teaspoons unflavored gelatin powder
- 3/4 cup heavy cream
Cook the strawberries, sugar, lemon juice and water in a small sauce pan over low heat for about 30 minutes. Your mixture should be a clumpy liquid texture. Strain through a sieve and let it cool completely. You should have about 1 1/4 cups of strawberry juice.
Once cooled, pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.
Reheat the remaining strawberry juice until it is warm to the touch. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.
Whip the cream with a mixer until it forms medium-stiff peaks. Gently fold the whipped cream into the strawberry mixture. Fill a ramekin or small wine glass halfway with your strawberry mousse and set in the fridge to chill. Next up: Champagne mousse!
White Chocolate Champagne Mousse
- 1/4 cup Champagne or sparkling wine
- 1 teaspoon gelatin
- 4 large egg yolks
- 1/4 cup sugar
- small pinch of kosher salt
- 1 1/4 cups + 2 Tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon unsalted butter, room temperature
- 8 ounces white chocolate, chopped
Measure 1/4 cup of Champagne or sparkling wine and sprinkle the gelatin over it. Allow the gelatin to “bloom” for about 5-10 minutes. Pro tip: Make sure you sprinkle the gelatin, don’t just dump it, or it will make clumps.
In a medium heatproof mixing bowl, whisk together the egg yolks, sugar, salt and two tablespoons of the heavy cream.
Place the bowl over a pan of simmering water. Whisk slowly and constantly until it thickens (approximately five minutes) and coats the back of a spoon. Remove from heat and immediately whisk in the Champagne/gelatin, vanilla and butter. Set aside to cool. The mixture will continue to thicken a bit as it cools.
Melt the white chocolate chips in either a medium bowl set over simmering water or in the microwave. Set aside to cool slightly.
In a large bowl of a mixer, whip the remaining 1 1/4 cups of heavy cream until soft peaks form.
Pour the now cooled chocolate into the custard. Mix until thoroughly combined.
Fold the whipped cream into the custard mixture until incorporated. Cover and chill for at least two hours, preferably overnight.
Layer for major beauty points.
Happy New Year, y’all!