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White Chocolate Strawberry Mousse Bars

These White Chocolate Strawberry Mousse Bars are creamy, fruity, and perfect for summer! A luscious mousse on a buttery graham cracker crust makes every bite heavenly.
Prep Time20 minutes
Cook Time10 minutes
Total Time4 hours
Servings: 9 servings

Ingredients

For the crust:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup unsalted butter melted

For the mousse:

  • 1 cup white chocolate chips
  • 2 cups heavy cream
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries pureed
  • 1 cup fresh strawberries chopped

Instructions

Prepare the crust

  • Start by melting the 1/4 cup of unsalted butter in a small saucepan or microwave-safe bowl. In a mixing bowl, combine the graham cracker crumbs with the melted butter, stirring until the mixture resembles wet sand. Press this mixture evenly into the bottom of your 8x8-inch pan. Place the crust in the refrigerator to chill and firm up while you prepare the mousse.

Prepare the mousse

  • In a heatproof bowl, melt the white chocolate chips gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Once melted and smooth, set aside to cool slightly but do not let it harden.
  • Using a blender or food processor, puree 1 cup of fresh strawberries until smooth. Set this aside for incorporation into the mousse.
  • In a large mixing bowl, combine the 2 cups of heavy cream, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Using an electric mixer, whip the cream until stiff peaks form. This may take several minutes, so it’s important to watch closely to avoid over-whipping.
  • Gently fold the melted white chocolate into the whipped cream, taking care not to deflate the airiness. Next, fold in the pureed strawberries until the mixture is evenly pink and creamy. Finally, fold in the chopped fresh strawberries for a delightful burst of texture.

Assemble and chill

  • Pour the mousse mixture over the chilled graham cracker crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the mousse is fully set.

Serve

  • Once set, cut into bars and serve chilled. These bars are perfect on their own or paired with a light fruit salad or a dollop of whipped cream.

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Food processor or blender
  • 8x8-inch square baking pan
  • Spatula
  • Measuring cups and spoons

Notes

  • Make sure your heavy cream is very cold before whipping to achieve stiff peaks faster and better texture.
  • Gently fold ingredients to maintain the mousse's light and airy texture; avoid overmixing.
  • The bars can be made up to 2 days ahead and stored chilled in the refrigerator.
  • Freeze the bars for up to 1 month; thaw overnight in the fridge before serving.
  • Try adding lemon zest or mint for a fresh twist on the classic flavor.