How to Make White Chocolate Mousse with Strawberries

Combine three of my personal favorite meals and just what would you get? This White-colored Chocolate Mousse with Fresh Bananas. I love chocolate, cream and fresh bananas so it’s only fitting they combined efforts to produce a simple, sophisticated and extremely scrumptious dessert.

This mousse is fluffy, creamy, and delicate all at one time. The bottom line is within the whipping, which includes air in to the mousse allow it it’s light and airy texture. I'd produced this recipe using the california pistachios after which I'd some salty snacks just a slave to and thought, mmm yes I must check it out with salty snacks too. Something similar to strawberry pretzel jello salad, but in my experience a lot better. I am talking about it’s essentially changing the jello with white-colored chocolate and I’ll always choose chocolate over jello !!!!

Then the further step,,, Either topping choice, whether california pistachios or salty snacks, this trio is the best combination. Fresh, juicy, naturally sweet and gently tart bananas are capped having a sweet and luscious white-colored chocolate mousse, then it’s carried out with the perfect quantity of tasty crunch. This dessert is unbelievably simple to prepare and is the best option to impress visitors without lots of hassle. The only issue is going to be locating the need to share them instead of keeping all of them on your own.

 Enjoy!

Components

•  Ghirardelli white chocolate powder , 10 oz quality white-colored chocolate, chopped into really small pieces (for example Ghirardelli or Lindt)
• 1 1/2 cups heavy cream, divided
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• Seed products of just one vanilla bean
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• 1 teaspoon light corn syrup
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• 1 lb fresh bananas, diced
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• 3 Tbsp chopped pistachios* or 6 Tablespoons of crushed salty snacks

Directions

Place chopped white-colored chocolate inside a heat proof mixing bowl. Heat 1/2 cup heavy cream together with vanilla bean seed products in a tiny soup pot over medium heat just until cream starts to lightly bubble. Remove cream from heat and pour over chopped white-colored chocolate (make sure to scrape the rest of the vanilla bean seed products from soup pot into bowl too), then whisk mixture until chocolate has fully melted. Then you have to Cover bowl with plastic wrap and refrigerate 2 hrs.

After 2 hrs, inside a separate mixing bowl, whip remaining 1 cup heavy cream by having an electric hands mixer focused on high-speed until soft peaks form, adding in corn syrup and whip until stiff peaks form. Remove white-colored chocolate mixture from refrigerator and fold whipped cream into white-colored chocolate mixture. For any fluffier and a little more stable mousse if preferred, whip mixture about thirty seconds on low speed.

To put together mousse cups:

Divide bananas among 6 cups, then pipe or spoon white-colored chocolate mousse over strawberry layer. Sprinkle tops with california pistachios or salty snacks right before serving. For the best results serve within 3 hrs.