Strawberry White Chocolate Mousse | Chocolate dipped strawberries

Strawberry White Chocolate Mousse is an alternate sweet treat that I consider on Valentine's Day. Today's formula is one I made because of that. Chocolate containers are a fun approach to serve treats and are reasonably easy to make. You can fill them with numerous things like mousse, products of the soil, dessert sorbet, cake cream, or pudding.

Strawberry White Chocolate Mousse

 Ingredients

• 12 oz  chocolate, slashed  
• 8 biscuit liners 
• 1  lb. strawberries 
• 1 Tbsp lemon juice 
• 8 ounces white chocolate finely, slashed
• 1/4 tsp unflavored gelatin 
• 2 glasses whipping cream, isolated 
• 2 Tbsp powdered sugar 
• red sustenance coloring 

Method

• Place the biscuit liners inside a biscuit tin. 
• Place the 12 oz of chocolate in a microwave safe vessel.  Microwave for 30 seconds and blend.  Microwave in 20 second interims until dissolved and smooth. 
• Utilizing a nourishment safe brush, in the same way as a cake brush, paint within on the biscuit liner with dissolved chocolate.  Place the biscuit liners in the fridge for 10 minutes. 
• Paint an alternate covering of chocolate inside the biscuit liner. Chill in the refrigerator until primed to fill them with the mousse.
• Put aside 4 of the most attractive strawberries. Clean and frame the remaining strawberries then cut them down the middle. 
• Place the get ready strawberries in a blender or nourishment processor and puree until smooth. 
• Utilizing a fine strainer, press the puree through the sifter into a vessel.  This is to uproot the seeds. You need to have 3/4 a glass of puree.  Once you have 3/4 mug puree, mix in the 1 Tbsp lemon juice. Set aside. 
• Spot white chocolate in a microwave safe dish. Microwave for 30 seconds and blend. Microwave in 20 second interims until softened and smooth. Set aside. 
• Place 1/4 mug icy water in a little bowl and sprinkle with gelatin. Let sit for 5 minutes. 
• In a little sauce container, warm 1/4  mug of the cream with the powdered sugar to a stew over medium hotness. Add the gelatin and mix until broke up. 
• Evacuate from the high temperature and include the dissolved chocolate. Stir until decently mixed.  Then speed in the 3/4 mug strawberry puree. At this point you can include a couple of drops of red nourishment coloring to get a decent pink color if necessary. 
• Whip remaining whip cream with a hand blender. Add 1/3 of the whipped cream to the chocolate mixture and whisk together until smooth. 
• Next, add the chocolate mixture to the remaining whipped cream and softly overlay in utilizing a silicone spatula. Refrigerate for 1 hour. 
• Evacuate the chocolate containers from the refrigerator and precisely uproot the cupcake liners. Pipe the refrigerated mousse into the mugs. Cut remaining 4 strawberries into equal parts (leaving the stems on) and place 1/2 on top of the mousse in every chocolate glass.