Mini White Chocolate Mousse & Strawberry Cake (10 cm)

There are moments that deserve to be celebrated with something sweet, fine, and handmade, even if it’s just the two of us. For my husband's birthday, I created this mini cake—a perfect balance between the sweetness of white chocolate and the freshness of strawberries. It is dense, creamy, and just the right size to be shared with the one you love.

📏 Technical Details: * Size: 10 cm mold (ring or springform pan). * Servings: 2 generous portions. * Chilling Time: Minimum 4-5 hours (ideally overnight).

🛒 Ingredients

Biscuit Base:

• 50g digestive biscuits
• 20-25g melted butter

Setting Agent (Mousse Base):

• 1 packet (10g) granulated gelatin
• 100ml cold water

White Chocolate Mousse:

• 50g quality white chocolate
• 25g heavy cream (for melting)
• 93g whipped cream
• 1 teaspoon of the hydrated gelatin mixture

Strawberry Mousse:

• 100g strawberries (fresh or frozen)
• 50g sugar
• A few drops of lemon juice
• 150ml heavy whipping cream (whipped)
• 2 teaspoons of the hydrated gelatin mixture

Velvety Strawberry Jelly:

• 100g strawberries
• 50g sugar
• Lemon juice
• 1 teaspoon cornstarch

👩‍🍳 Preparation

1. Base and Gelatin Preparation

Start by hydrating the gelatin: mix the powder from the packet with 100ml of cold water and set aside to bloom. For the base, finely crush the biscuits, mix them with the melted butter, and press the mixture onto the bottom of the 10 cm mold. Place the mold in the refrigerator while preparing the layers.

2. White Chocolate Mousse

Melt the white chocolate with the 25g of heavy cream in a double boiler (or in short bursts in the microwave). When the mixture is smooth, add one teaspoon of the hydrated gelatin (if it has set too much, you can melt it slightly beforehand) and mix well. Once the mixture has reached room temperature, gently fold in the whipped cream with light upward motions. Pour over the biscuit base and chill.

3. Strawberry Mousse

Put the strawberries on the heat with the sugar and lemon juice. Let them boil until slightly thickened, then blend everything with a hand blender for a smooth texture. Add 2 teaspoons of hydrated gelatin into the warm puree. Let it cool completely, then fold in the 150ml of whipped cream. Pour this layer over the white chocolate one (make sure the first layer has set sufficiently).

4. Strawberry Jelly (Gelatin-free)

For a rich decoration and a denser texture, boil 100g of strawberries with 50g of sugar and lemon. When they have softened, blend the mixture and add the cornstarch. Put it back on the heat for one minute, stirring continuously until it binds like a fluid pudding. After it has cooled, spread it on top of the cake.

✨ Secret to Success Patience is key! The cake needs at least 4-5 hours in the fridge, but for perfect slicing and fully developed flavors, I recommend leaving it overnight.

Enjoy your sweet treat!