Description
This Strawberry Mousse Cake Filling is a luscious blend of white chocolate and freeze-dried strawberries whipped into a light, airy mousse. Perfect for adding a fruity and creamy layer to your cakes, this filling can be prepared in advance and chilled for enhanced flavor and texture.
Ingredients
Scale
Chocolate Base
- 1 cup good quality white chocolate chips (180g)
- 1/3 cup heavy cream, cold (80g)
Mousse
- 1 cup heavy cream, cold (240g)
- 1/2 cup freeze dried strawberry powder (56g)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Pinch fine salt (less than 1/8 tsp)
- Red gel food coloring (optional, for vibrant color)
Instructions
- Prepare the Chocolate Mixture: In a medium-sized heat-proof bowl, combine 1 cup white chocolate chips with 1/3 cup cold heavy cream. Microwave for 45-60 seconds, then let it stand for a minute before stirring with a rubber spatula until smooth and fully melted. Alternatively, use a double boiler if preferred.
- Whip the Strawberry Cream: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, add 1 cup cold heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt. Optionally, add a small drop of red gel food coloring for a vibrant hue. Whisk on medium-high speed until the cream thickens and holds soft peaks, usually about 1-2 minutes.
- Fold the Mixtures Together: Gently fold half of the strawberry whipped cream into the melted white chocolate mixture using a rubber spatula. Use a folding technique by swooping around the bowl and pulling through the center carefully. Then fold in the remaining whipped cream in the same manner, taking care not to over-mix to maintain the mousse’s airy texture.
- Chill the Mousse: Cover the finished strawberry mousse with plastic wrap and chill in the refrigerator for at least 2 hours to set. Keep chilled until just before filling the cake to ensure the mousse maintains its structure and does not become warm or runny.
Notes
- Make the mousse 1-2 days in advance to enhance flavor and allow it ample time to chill.
- Use high-quality white chocolate for best taste and smooth texture.
- If you prefer a deeper pink color, add a small drop of red gel food coloring.
- Be gentle when folding to keep the mousse airy and light; overmixing will deflate it.
- Keep mousse chilled until serving to preserve texture and structure.
- Prep Time: 15 minutes
- Cook Time: 1 minute (melting chocolate)
- Category: Cake Filling
- Method: No-Cook
- Cuisine: American
Keywords: Strawberry mousse, white chocolate mousse, cake filling, no bake cake filling, strawberry dessert, mousse recipe
