Ingredients
10ozwhite chocolatechopped into very small pieces
1 ½cupsheavy creamdivided
vanilla bean seedsfrom 1 vanilla bean
1tsplight corn syrup
1lbstrawberriesfresh, diced
3tbsppistachioschopped and unsalted, or 6 crushed pretzels
Preparation
Place chopped white chocolate in a heatproof mixing bowl. Heat ½ cup heavy cream along with vanilla bean seeds in a small saucepan over medium heat just until cream begins to gently bubble.
Remove cream from heat and pour over chopped white chocolate, then whisk mixture until chocolate has fully melted. Cover bowl with plastic wrap and refrigerate for 2 hours.
In a separate mixing bowl, whip remaining 1 cup heavy cream with an electric hand mixer set on high speed until soft peaks form, then add in corn syrup and whip until stiff peaks form.
Remove white chocolate mixture from refrigerator and fold whipped cream into white chocolate mixture. For a fluffier and slightly more stable mousse if desired, whip mixture for about 30 seconds on low speed.
To Assemble: Divide strawberries among 6 cups, then pipe or spoon white chocolate mousse over strawberry layer.
Sprinkle tops with pistachios or pretzels just before serving. Enjoy!
