White Chocolate Strawberry Mousse

Puree 120g of the strawberries in a food processor (if you don\'t have one, you can also chop them up finely). Strain out solids (optional, if you used the food processor), and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip cream on medium until you\'ve reached semi-stiff peaks. Transfer into another bowl and put in the fridge until ready to use.

Clean and dry the stand mixer bowl. Add the yolks and whisk on medium-high speed until they are light and fluffy and doubled in volume, 5-6 minutes.

Place chocolate chips in a large heatproof bowl and set over a pot of simmering water on the stove. Melt, stirring frequently, until all the chips have melted down. Remove from heat.

When chocolate is slightly above body temperature (it should still feel warm), whisk in berry puree or pieces.

Use a spatula to fold in the yolks.

Then take whipped cream out of the fridge and fold in so that no streaks remain.

Pour mousse into bowls or molds and chill until set, at least 1 hour. Serve with extra strawberries.