For your sweet Valentine's No.3: White chocolate mousse with mixed berry jelly

 I still keep on adding sweetness to this month ^^, and hope you enjoy it

 This time is another non-bake dessert, that's very easy to make. Start with my favourite cookie, Oreo. You can use the one with cream or chocolate filling (I use half of chocolate and half of cream). By adding it with the filling, the base will have its own sweet and creaminess.  Don't press the base to hard or it will be hard to scoop, just press it lightly to level it. This white chocolate mousse is the easy one, with only cream (I choose this recipe as you don't have to make custard base for the mousse ^^). You can see that we use only small amount of the gelatine for the mousse as the mousse will be set with the chocolate itself. The base for the mousse is quite loose so put it in the piping bag will make your life easier (if you don't have a piping bag, you can use ziplock bag, put the mixture into the bag and cut it open).
I love the tanginess of the mixed berry, that goes well with the sweetness of the strawberry jelly. But you can go on with the one you like, change the kind of berry or even the puree (raspberry puree will give the jelly more tanginess if you like). 
As our refrigerator is colder than the commercial cake refrigerator, I suggest remove it from the fridge 10 minutes before serving, the mousse and jelly will return to right texture (that you will love it ^^).

White chocolate mousse with mixed berry jelly

Makes 5  

 Base
100g ............................. Oreo, with filling (you can use plain or chocolate filling)
30g ............................... Melted butter

White chocolate mousse
150g ............................. White chocolate
125g ............................. Whipping cream (A)
2g ................................. Gelatine sheets
125g ............................. Whipping cream (B)
1tsp .............................. Icing sugar

Mixed berry jelly
70g ............................... Strawberry puree
56g ............................... Granulated sugar
3g ................................. Gelatine sheets
80g ............................... Frozen mixed berries

 Put the Oreo into ziplock bag, and crush with rolling pin.
Mix it with melted butter.

 Divide between the glasses (I use about 25-28g/ glass).
Press lightly and refrigerate while preparing the mousse.

 Bloom the gelatine sheets in iced cold water, for at least 5 minutes.

Melt the white chocolate over hot water (or in the microwave).

Warm whipping cream(A) in the microwave and mix with bloomed gelatine sheets (squeeze it to remove excess water before putting in the hot whipping cream).
Then pour the whipping cream mixture into the white chocolate bowl.

 Let the mixture cool to room temperature before using.

Whip the whipping cream (B) with 1 tsp of icing sugar.

 Whip until soft peak formed.

 Pour half of the white chocolate mixture into the whipped cream bowl.
mix to combine.

Then pour the mixture back into the white chocolate bowl.
Fold to combine.

 Pour into a piping bag.

 Divide between the prepared glasses.
Refrigerate while making the jelly.

 Bloom the gelatine sheets in iced cold water, for at least 5 minutes.

 Mix the puree with sugar, and warm them in the microwave.

Mix in the bloomed gelatine sheets (squeeze it to remove excess water before putting in the hot mixture).
Let it cool to room temperature.

 Mix in the frozen mixed berry.

 Divide between the preparing glasses.

Refrigerate for at least 3 hours before serving.

For your sweet Valentine's No.3: 

White chocolate mousse with mixed berry jelly