White Chocolate Mousse with Macerated Strawberries

Effortless no-bake Summer Dessert Recipe

Light, creamy, and no-bake, this white chocolate mousse with macerated strawberries is an effortless summer dessert that feels luxurious without being heavy.

Made with just cream and good-quality white chocolate, it’s airy and smooth, with a gentle sweetness that pairs perfectly with the bright, syrupy strawberries.

Mousse desserts come in many variations, from rich, egg-based versions to those set with gelatine. This one keeps it simple – no eggs, no setting agents – relying instead on the richness of cream and chocolate for a softly set texture.

It’s the kind of make-ahead recipe that works for dinner parties, picnics, or quiet evenings when you want something indulgent but light.

The macerated strawberries bring a fresh burst of flavour and acidity that balances the richness of the mousse. Letting them sit with sugar and lemon juice draws out their juices, creating a glossy, fragrant syrup that makes the perfect topping. For texture, a scattering of toasted nuts works beautifully, while a sprig of fresh mint adds colour and a slightly retro feel.

Yield 4

Author Sorrel's Kitchen

Prep time

25 Min

Setting Time

2 Hour

Total time

2 H & 25 M

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White Chocolate Mousse with Macerated Strawberries

Light, airy white chocolate mousse topped with juicy macerated strawberries – an elegant, no-bake dessert perfect for summer entertaining.

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Ingredients

For the mousse

• 200g good-quality white chocolate (chips or finely chopped)
• 525ml double cream (cold)
• ½ teaspoon vanilla paste or extract (optional)

For the macerated strawberries

• 500g fresh strawberries, hulled
• 3 teaspoons caster sugar
• Juice of ½ lemon

To serve

• Toasted macadamias, hazelnuts or flaked almonds (optional)
• Mint sprigs (optional)

Instructions

Method

1. Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat 225ml of the cream with the vanilla (if using) until just steaming but not boiling. Pour over the chocolate, let sit for 30 seconds, then stir gently until melted and smooth. If needed, place over a pan of hot water and stir until fully melted. Set aside to cool to room temperature.
2. Whip the remaining 300ml cream to soft peaks. Stir a spoonful into the cooled chocolate to loosen the texture, then gently fold in the rest using a spatula in two or three additions to keep the mixture airy.
3. Spoon or pipe into four small glasses or ramekins. Chill for at least 2 hours until softly set.
4. Meanwhile, combine the strawberries with the sugar and lemon juice in a bowl. Stir gently and leave to macerate for 15–30 minutes until glossy and syrupy. Refrigerate until needed.
5. To serve, spoon the macerated strawberries and their juices over the mousse. Finish with toasted nuts and a mint sprig if you like.

Shopping List

200g good-quality white chocolate (chips or finely chopped)
525ml double cream (cold)
½ teaspoon vanilla paste or extract (optional)
500g fresh strawberries, hulled
3 teaspoons caster sugar
½ lemon
Toasted macadamias, hazelnuts or flaked almonds (optional)
Mint sprigs (optional)

Nutrition Facts

Calories

505

Fat

43 g

Carbs

22 g

Sugar

20 g

Protein

4 g

Approximate values per serving

https://www.sorrelskitchen.com/blog/white-chocolate-mousse-with-macerated-strawberries

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white chocolate, mousse, no-bake, strawberries, gluten free

Desserts, Vegetarian, Gluten Free

French

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Ingredients and sourcing tips

Practical sourcing advice: Choose a white chocolate with at least 28% cocoa butter for the best texture and flavour, I always use Callebaut. Fresh, firm strawberries will give the sweetest, juiciest result.

Substitutions: Swap strawberries for raspberries, blueberries, or a mix of summer berries. 

Variations and dietary swaps

How to make it dairy free/vegan: Use coconut cream or a dairy-free whipping cream, and vegan white chocolate.

Ingredient adaptations

Flavour the mousse with a splash of elderflower cordial or a grating of lime zest for a floral or citrus twist.

Kitchen notes

Cooking tips and pitfalls: Let the chocolate mixture cool before folding in the whipped cream to avoid melting it and losing volume.
Timing and texture cues: The mousse should be softly set but still airy after chilling.
Make-ahead or storage: Can be made up to 24 hours ahead and stored covered in the fridge.

Serving suggestions

Serve chilled in glasses or ramekins, topped with berries, nuts, and mint. Pair with buttery shortbread biscuits for added texture.