Hello everyone! As I have said recently, I went on a sweet/dessert making “binge,” but because of that I have gained weight, which sucks.  Thus, I have definitely cut back on the amount of sugar I eat, but that doesn’t mean you can’t enjoy it every once in awhile. Thus, I bring you a no bake white chocolate strawberry mousse cake that I made a little while back. I got the recipe courtesy of Home Cooking Adventures. While the cake in their pictures comes out a lot prettier and even, mine still tasted good, so I’ll take solace in that lol. So indulge your sweet tooth, give it a try, and let me know how it goes!

Ingredients:

• 9 oz crushed graham crackers
• 6 oz melted butter
• 7 oz white chocolate chips
• 12 oz whipping cream
• 1/2 tbsp gelatin powder
• 2 tbsp cold water
• 10 oz strawberries, hulled
• 1/4 cup sugar
• 1/2 tbsp gelatin powder
• 2 tbsp cold water
• 7 oz whipping cream
• Fresh sliced strawberries, for decoration

Directions:

• Cut the 7 oz strawberries and place in a small saucepan with sugar over medium heat until sugar dissolves
• Pour into a blender and puree
• Dissolve 1/2 tbsp gelatin in 2 tbsp cold water and let it swell ~5min
• Place gelatin in saucepan over low heat until it dissolves and then mix into strawberry puree
• Let sauce cool to room temp
• Place graham crackers into food processor and pulse until you have crumbs
• Add the melted butter and process until fully combined
• Push the crust into the bottom of a 8-9″ springform pan until covered
• Refrigerate until needed
• Dissolve gelatin in water and let swell for ~5 minutes
• Add chocolate and 5 oz whipping cream and melt with double boiler
• Again place swelled gelatin over low heat until dissolved and pour into white chocolate mixture and let cool
• Whip the other 7 oz of whipping cream to stiff peaks and mix in the white chocolate mixture until well combined
• Pour the chocolate mousse over the crust and refrigerate for ~20 min to let set
• Whip the 7 oz whipping cream to stiff peaks and add the strawberry mixture until well combined
• Pour over the set white chocolate mixture
• Refrigerate 4 hours to overnight before serving
• Use a knife (warm) to run around the edge of the pan before springing it open, then slice it up and go to town!