White Chocolate Strawberry-Heart Mousse Domes Silky, creamy white chocolate mousse hides a juicy, tangy strawberry heart.

 

Ingredients

8 oz white chocolate chips (or chopped white chocolate)

1 1/2 cups heavy whipping cream, divided

1 1/2 tsp powdered gelatin

2 tbsp cold water

1/4 cup cream cheese, softened

2 tbsp powdered sugar

1 tsp vanilla extract

1/8 tsp fine salt

1 1/2 cups strawberries, hulled and diced small

2 tbsp granulated sugar

1 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (slurry)

1 cup vanilla wafer crumbs (or graham cracker crumbs)

3 tbsp unsalted butter, melted

Optional garnish: halved strawberries, edible flowers,

gold sprinkles, powdered sugar

Directions

Make the strawberry “heart” filling: Add diced

strawberries, sugar, and lemon juice to a small saucepan

over medium heat and cook 4–6 minutes until juicy.

Stir in the cornstarch slurry and cook 30–45 seconds until

thick like jam; scrape into a bowl and cool completely.

(Chill time: 20–30 minutes.)

Mix the base: Combine cookie crumbs and melted butter

until like wet sand; press about 1–2 tbsp into each cavity

of a 6-count silicone half-sphere mold to form a thin

crust, then chill.

Bloom gelatin: Sprinkle gelatin over cold water in a small

bowl; let stand 5 minutes.

Melt chocolate: Warm 1/2 cup of the heavy cream until

steaming (not boiling), pour over white chocolate, rest 1

minute, then stir smooth.

Melt the bloomed gelatin for 10–15 seconds in the

microwave until liquid; whisk it into the warm chocolate

mixture.

Beat mousse: In a bowl, beat cream cheese, powdered

sugar, vanilla, and salt until smooth.

Whip remaining cream: Whip the remaining 1 cup heavy

cream to soft peaks, then fold into the cream cheese

mixture.

Combine: Fold in the slightly warm white-chocolate-

gelatin mixture until smooth and fluffy.

Fill molds: Spoon mousse into molds halfway, press a

small “pocket” in the center, add 1–2 tsp cooled

strawberry filling, then cover with more mousse to the top

and smooth.

Seal with crust: Add the chilled crumb crust rounds on

top (they’ll become the base when unmolded) and press

gently.

Chill to set: Refrigerate at least 6 hours (best overnight)

until firm.

Unmold and decorate: Pop domes out, garnish with

strawberry halves, edible flowers, and a dusting of

powdered sugar or gold sprinkles. (Optional: for a shiny

finish, lightly warm a spoon and smooth the surface.)

Prep Time: 35 minutes

Kcal: ~360 kcal per serving (estimate)

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