Jul 26, 2016 This post is in partnership with Driscoll’s. I recently told you a bit about their family farming story in this Pistachio-Raspberry Cake post. They’re giving away $100 worth of summer berries (think of all the white chocolate mousse tarts!) in their Sweetest Berry Sweepstakes. No task required for entry, and it’s awarded as a pre-paid Visa. Get in there! The mousse filling only has two ingredients: cooled, melted white chocolate and whipped cream. You must wait for the chocolate to cool to room temperature before folding in the whipped cream, or else you’ll loose the ethereal airiness. Waiting is the hardest part of the entire process. https://www.youtube.com/watch?v=eHUuchpwGmU The base is an easy graham cracker crust (which you can see in the video is just a touch crumbly, but mistakes are easily fixed. And yes, I was licking the spoon behind the camera). The tart is left to set in the refrigerator for a few hours. As the cocoa butter solidifies it traps the air bubbles. It becomes firm enough to pile high with strawberries without having them sink, but maintains a beautiful texture – not as foamy as an egg-white mousse, but much lighter than, say, cheesecake. The berries are brushed with melted jam to give them a sheen and a touch more sweetness. You can serve it right away, or let the jam set in the fridge. I like to leave some stems on the strawberries for presentation, but you can remove them completely and maybe garnish with a few mint leaves instead if you like. The mousse recipe is delicious on its own, too (maybe for gluten-free friends?), just spoon into individual cups before refrigerating to set. Top with fresh berries, and/or maybe layer with lemon curd. Oh my gosh. You could use it to substitute for whipped cream in strawberry shortcakes, too. Visit Driscoll’s website for lots more strawberry recipes – the balsamic roasted strawberry ice cream sounds divine.
