White Chocolate Mousse with Strawberries
- 2 cups strawberries, stems removed
- 1/4 cup sugar
- 1 Tbs. kirsch or framboise
- 6 oz. white chocolate, finely chopped
- 1/4 cup milk, warmed
- 1 cup heavy cream
- 2 egg whites, at room temperature
- Pinch of cream of tartar
- 3/4 tsp. vanilla extract
Place the white chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140°F on an instant-read thermometer. Gradually add the warm milk to the chocolate, stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool until it is almost at room temperature.
In a bowl, using an electric mixer, beat the cream on high speed just until soft peaks form. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high speed until stiff peaks form. Using a rubber spatula, fold half of the whites into the chocolate mixture to lighten it. Fold the remaining whites, the whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. Do not overmix. (At this point, you may cover and refrigerate the mousse for up to 1 day.)
To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass. Top with the strawberry sauce, again using about half and dividing it equally. Repeat with the remaining mousse and strawberry sauce.