White Chocolate Strawberry Mousse Bars

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Rich white chocolate and juicy strawberries are the perfect combo in these silky white chocolate strawberry mousse bars. - easy to make ahead of time for a gathering and gluten-free!

Prep Time 1

Chill Time 2

Total Time 3

Servings servings

Calories 270kcal

Ingredients

Crust

1 cup ground almonds (or almond meal)
2 tablespoons light brown sugar (or coconut sugar)
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

White Chocolate Strawberry Mousse Filling

1/4 cup water
1 packet (1/4 oz) unflavored gelatin (2-1/2 teaspoons)
3 large egg yolks
3 tablespoons granulated sugar
3/4 cup milk
4 oz white chocolate, finely chopped
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/2 cup fresh strawberries, finely chopped OR pureed in blender or food processor

Strawberry Topping

1-1/2 teaspoons cornstarch
1 tablespoon water
2 cups fresh (or frozen) strawberries, hulled and sliced
2 tablespoons honey or agave syrup
1 tablespoon lemon juice
Mint leaves for topping, optional

Instructions

Crust

Preheat oven to 350F. Line a 9x9 square baking pan with parchment paper and set aside.
In a medium bowl, combine all crust ingredients until crumbly and moistened. Press evenly into the bottom of prepared pan. Bake crust at 350F 10-12 minutes until lightly browned. Cool crust completely on a wire cooling rack.

White Chocolate Strawberry Mousse Filling

Place water in a small bowl and sprinkle gelatin over top. Whisk to combine and set aside.
In a medium bowl, beat egg yolks and sugar until thick and smooth, about 2 minutes of beating. Heat milk in a medium saucepan over medium heat until steaming. (do not let boil) Very slowly drizzle hot milk into egg yolk mixture, a little at a time to temper the egg yolks. Once all the milk has been added to egg yolks, add all back to saucepan. Cook over medium heat, stirring occasionally until mixture is slightly thickened and at a low simmer.
Offheat, strain hot milk mixture through a fine mesh sieve into a medium bowl. Whisk gelatin mixture, white chocolate, and vanilla into milk mixture until chocolate and gelatin is melted. Let cool completely.
In a separate medium bowl with a handheld electric mixer OR stand mixer, beat heavy cream to stiff peaks. Very gently fold whipped cream and strawberries into cooled white chocolate mixture.
Spread filling over cooled crust and smooth top. Cover pan with plastic wrap and refrigerate mousse bars 2 hours until set.

Strawberry Topping

In a small bowl, whisk cornstarch and water together until smooth. Add cornstarch mixture, strawberries, honey, and lemon juice to a medium saucepan over medium heat.
Bring sauce to a simmer over medium heat, stirring and breaking up strawberries with a wooden spoon and let simmer 5 minutes until strawberries begin to break down and thicken. Remove from heat and cool completely then refrigerate up to 4 days.
When ready to serve, spoon strawberry topping over chilled mousse bars and garnish with mint leaves if desired. Slice mousse bars into squares and serve immediately. Enjoy!

Notes

Storing Instructions:

Mousse bars and strawberry sauce may be stored in refrigerator up to 4 days. For best results, do not top with strawberry sauce until just before serving.

Nutrition