Layered White Chocolate Mousse: Crunchy Biscuit Base & Strawberry Jelly
1 hour 10 minutes
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About Layered White Chocolate Mousse: Crunchy Biscuit Base & Strawberry Jelly
Indulge in this decadent three-layered White Chocolate Mousse, a delightful dessert guaranteed to impress. The symphony of textures – a crunchy biscuit base, velvety smooth white chocolate mousse, and a refreshing strawberry jelly topping – creates an unforgettable taste experience. Perfect for any special occasion or a simple treat for yourself, this recipe is surprisingly easy to make and even better made ahead!This show-stopping dessert is a perfect centerpiece for brunch, lunch, or dinner parties. Imagine the delight on your guests' faces as they savor each layer. The combination of creamy white chocolate, crisp biscuits, and tangy jelly is simply divine.Prepare it a day in advance for stress-free entertaining and a flawless presentation. Your guests will be raving about this delicious creation long after the last bite!
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Recipe Time & More
Prep10 minutes
Cook1 hour
Total1 hour 10 minutes
Ingredients
For the Biscuit Crumble Base
- 10 Oreo Cookies or similar biscuits
- 2 tbsp Butter melted, unsalted
For the White Chocolate Mousse
- 200 gm Chocolate finely chopped, white
- 0.75 cup Heavy Cream
- 0.75 tsp Unflavored Gelatin
- 2 tbsp Water
- 1 cup Heavy Whipping Cream cold
For the Strawberry Jelly Topping
- 6 tbsp Strawberry Jelly Or Glaze store-bought or homemade
Other
Instructions
Prepare the Biscuit Crumble Base
- Crush Oreo cookies in a food processor until finely crumbed. Transfer to a bowl. Melt butter and add to the crumbs, mixing until well combined.
Assemble the Mousse
- Divide the biscuit crumble into 6 equal portions and press into the bottom of each serving glass. Freeze for 15 minutes.
Prepare the Gelatin
- Bloom gelatin in cold water for 5 minutes. Microwave for 10 seconds, or until dissolved completely, stirring gently.
Make the White Chocolate Mousse
- Combine white chocolate and heavy cream in a heatproof bowl. Melt in the microwave in 30-second intervals, stirring well after each interval, until smooth and completely melted. Stir in the bloomed gelatin until fully incorporated. Let the mixture cool to room temperature.
Fold in Whipped Cream
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well combined and no streaks remain. Avoid overmixing.
Layer and Chill
- Spoon the mousse mixture over the biscuit base in the serving glasses. Freeze for 30 minutes to set.
Add Jelly & Serve
- Top each mousse with strawberry jelly or glaze. Refrigerate until serving time. Serve chilled.
Recipe Notes
Expert Tips for Perfect White Chocolate Mousse
- Use high-quality white chocolate for the best flavor and texture.
- Ensure your cream and bowl are ice cold for optimal whipping cream volume.
- Don't overmix the mousse; gently folding in the whipped cream ensures a light and airy texture.
- For a more intense strawberry flavor, consider using homemade strawberry jelly or a high-quality store-bought option. Garnish with fresh strawberries, if desired.
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Recipe Nutrition
Calories: 12kcalFat: 1gSaturated Fat: 1g
Sahana Pai
Articles: 13
8 Comments
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Absolutely delicious! Thanks for sharing.
I’m in love with this recipe already!
Looks so yummy! Excited to make it.
Such a tempting dish! Thank you.
This is delightful! Thanks for the recipe.
Dil mange more :p
Nice
The most unique and tasty desert ˜