White Chocolate Mousse Cakes with Strawberry Garnish
White Chocolate Mousse Cakes with Strawberry Garnish are elegant, individual no-bake desserts featuring a creamy white chocolate mousse over a light sponge or biscuit base, topped with strawberries and optional glossy glaze for a stunning finish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
Units
Scale
- 6 oz white chocolate, chopped
- 1 cup heavy cream
- 1 tsp gelatin (powdered or 1 sheet)
- 2 tbsp cold water (for blooming gelatin)
- 4 oz cream cheese or mascarpone
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 6 small sponge cake rounds or 3/4 cup biscuit crumbs mixed with 2 tbsp melted butter
- 6 fresh strawberries, halved or sliced
- Optional: white chocolate glaze, white chocolate shards, edible pearls
Instructions
- Cut sponge rounds or press biscuit crumb mixture into silicone molds. Chill until firm.
- Bloom gelatin in cold water for 5 minutes. Melt white chocolate and cool slightly.
- Whip heavy cream to soft peaks and set aside.
- Beat cream cheese with sugar and vanilla until smooth. Stir in melted white chocolate and dissolved gelatin.
- Fold in whipped cream gently until fully combined.
- Pour mousse over chilled bases in molds. Smooth tops and refrigerate for at least 4 hours.
- Unmold and optionally top with white chocolate glaze. Garnish with strawberries and desired decorations.
Notes
- Use full-fat cream cheese for best texture.
- Mousse and bases can be made ahead and assembled before serving.
- Chill mousse cakes thoroughly to set properly.
- For best results, use silicone molds for easy release.
- Customize flavor with fruit purée or citrus zest.
Nutrition
- Serving Size: 1 cake
- Calories: 310
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg