Recipe Review - White Chocolate Mousse

So Valentine's day was around the corner and my wife doesn't care for chocolate covered strawberries unless it's white chocolate covered, and apparently it's ridiculously hard to get only those the week of valentine's day. I mean you can get them striped with regular chocolate or mixed with regular chocolate, but the simple white chocolate is a no-go for the most part. Even High end Wegman's at the godiva counter couldn't guarantee them so I had to improvise.

What I did was I had a recipe for chocolate mousse from Food Network Magazine All Access which I adapted using another recipe which I found in Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking , which is a great book with a lot of good baking ideas. The mousse was really good and I topped it with some fresh strawberries which i topped with sugar and let sit for a while and a piece of puff pastry for texture. The recipe might be even better with a salted caramel perhaps, or a graham cracker layer to break up the texture, although the flavors with the berries and mousse are just perfect.

 First step was taking 9 ounces of white chocolate and melt it using the double boiler method. In my case I don't own a double boiler because using a bowl and a small pot works just fine.

 Melt the chocolate down until just melted and slightly above 95 degrees.

 Take 1.5 cups of heavy whipping cream and heat until just bubbled and warm then turn off. Mix into white chocolate a little bit at a time until completely mixed until it looks glossy.

 Take another 3/4 cup of heavy whipping cream and beat until it forms soft peaks. Once that is done, fold it into the white chocolate mixture carefully.

 Put into vessels and cool off in the fridge for at least 2 hours.

 While the mousse cools take out some puff pastry and follow the directions for it to allow it to thaw. Then use a cookie cutter or a knife and cut out your shapes and bake in the oven at 425 for about 10 minutes or until lightly browned. Slice some strawberries and sprinkle with sugar and put in the fridge until ready to put things together.

 Take some cut strawberries and puff pastry to top your mousse and serve. Enjoy.