White Chocolate and Strawberry Mousse Cups
Makes 16 Shots
300g good quality white chocolate
200ml Azalea Grapeseed Oil
1 tsp vanilla bean paste
600ml thickened cream, whipped to soft peaks
12 freeze dried strawberries, crushed to a coarse crumb, plus extra to decorate
Pinch sea salt
Place chocolate into a microwave-safe bowl and microwave in 20 second burts, stirring at each stop, until melted.
In the bowl of a stand mixer combine melted chocolate, Azalea Grapeseed Oil and vanilla. Whisk until emulsified. Allow to cool slightly (about 10 minutes).
Add whipped cream, freeze dried strawberry crumbs and salt and continue to whisk until just combined and smooth.
Spoon or pipe mousse between 16 shot glasses then decorate just before serving.
To decorate: Strawberries and Cream Lindt Balls (or white chocolate), Mini Kit Kats