This is what you should make for 4th of July! It looks and sounds super fancy but it’s really SO simple. Who doesn’t love creamy vanilla-y, white chocolatey mousse with the freshest summer berries? This recipe is great for kids too..you could totally spike the mousse with a little something though. You can make this up to 2 days ahead and keep it in the fridge until you’re ready to use it. Feel free to use whatever berries you like but these just happen to be my personal faves!
These beautiful little cups start with this chocolate. I found it at Whole Foods and it already has vanilla bean in it. I added more though because I love all things vanilla. I had to restrain myself from eating all of this while making the mousse.
If you don’t have vanilla beans, feel free to add a teaspoon of vanilla extract instead. I just LOVE vanilla beans and always have them on hand.
To make the mousse, you pretty much just melt the chocolate with a little heavy cream, whip some cream separately, then fold it together and refrigerate. No brainer.
And the BERRIES! So gorgeous. Reason number 343209212 why I never want summer to end and can’t believe its already practically July.
White Chocolate Vanilla Bean Mousse with Honey Lemon Berries
- 7 oz. white chocolate, chopped (any variety, I just love the vanilla bean kind!)
- 1 vanilla bean, split
- 2 3/4 c. heavy whipping cream, cold
- 1/2 tsp. vanilla
- 1 1/2 c. strawberries, diced
- 3/4 c. raspberries
- 3/4 c. blueberries
- zest and juice of 1 lemon
- 1 T. granulated sugar
- 1 T. honey
- Put chopped chocolate into a heat proof medium bowl. Set aside. Heat 3/4 c. cream over medium high heat and add the whole vanilla bean. Once it simmers (watch carefully), remove from heat and pour over chopped chocolate. Let sit for 1 minute. After minute has passed, stir quickly with a rubber spatula until smooth. Set aside to cool for at least 15 minutes.
- In the bowl of an electric mixer, beat remaining 2 cups cream until still peaks form. While whipping, add the 1/2 tsp. vanilla. This doesn't take long at all. Watch carefully or else you'll whip it into butter!
- Once you have whipped cream, gently fold in the cooled chocolate mixture in 3 additions. Don't over mix. Once incorporated, cover and refrigerate for at least 8 hours, over night is preferred.
- To make the berries, add berries, lemon juice and zest, sugar, and honey to a bowl and stir to combine. Refrigerate until ready to use. The berries will release all their juices and get saucy and delicious!
- When ready to serve, remove from fridge for a half hour or so and scoop or pipe the mousse into cups. Layer or top with honey lemon berries. Enjoy!
Is this mousse stable enough to use as a cake filling?
Spices in My DNA
Hi Hanna! This mousse is actually really light – since it’s mostly whipped cream, I’m afraid it’s too light to be used as a cake filling. I’m sorry! If you still try it, let me know!