• 1 cup (160g) white chocolate
  • ½ cup (60g) fresh cream
  • ¾ cup (174g) strawberry puree
  • 1 cup (240g) whipped cream
  • ½ cup (80g) dark chocolate
  1. Start by melting dark chocolate on a double boiler or microwave, whatever is convenient to you.
  2. Brush the melted chocolate in the spherical silicon mould.
  3. Freeze the mould until chocolate sets.
  4. For the white chocolate ganache, in a saucepan over medium heat, bring the fresh cream to a simmer.
  5. Pour the hot cream over chopped white chocolate and let it rest for a minute.
  6. Whisk the chocolate cream mixture until everything is well combined.
  7. Let the ganache cool in the fridge for a while before using.
  8. For strawberry puree, I just blitzed some fresh strawberries.
  9. To bring the mousse together, in a medium size bowl whip heavy cream to stiff peaks. Add strawberry puree and white chocolate ganache into this bowl. Give it a good mix until everything is well combined.
  10. Transfer the mousse to a piping bag.
  11. Carefully demould the chocolate cups once set.
  12. Pipe the mousse in the cups and top them with some fresh berries.
Recipe by Bake with Shivesh at