Mother’s Day is this Sunday! What are you doing to make mom feel special? How about making this delicious organic mousse to be enjoyed together as a family after dinner? Adapted from Carol Moore and Karen Bender, Mustard Seed Market, this decadent dish was found on Cleveland.com.

Valencia Orange and White Chocolate Mousse With Fresh Red Strawberries

Ingredients

Orange Curd Mousse:

¼ cup sugar
1 tablespoon cornstarch
1 cup fresh organic orange juice (Valencia)
2 organic egg yolks
Fine zest of 1 orange
2 tablespoons organic butter, unsalted
1 cup freshly whipped organic cream

White chocolate mousse:

3 ounces Callebaut or other high-quality white chocolate
2 tablespoons heavy cream
1 cup freshly whipped organic cream

Garnish:

1 cup sliced organic strawberries; sprigs of fresh mint

Preparation

Prepare the orange curd: In a small stainless-steel or other nonreactive pot, whisk the sugar, cornstarch and juice until dissolved. Bring to a simmer and cook over medium heat until slightly thickened. In a small bowl, whisk the egg yolks, and then quickly whisk in half of the hot orange mix, working quickly so you don’t cook the egg. Whisk the orange-egg mixture back into the remaining yolks and bring to a quick boil, still whisking. Remove from heat. Stir in butter. Cool completely.

Combine curd, whipped cream: Once the curd is fully chilled, gently fold it into the whipped cream. Cover and refrigerate.

Prepare white chocolate mousse: Chop the white chocolate and place in a metal bowl set over a pot of simmering hot water. Melt chocolate, being careful not to let the bowl touch the simmering water. Add 2 tablespoons heavy cream and mix it in completely. Cool to room temperature and fold in whipped cream.

Assembly: Layer the mousses, parfait-style, in four individual parfait glasses with sliced strawberries.

Presentation: Garnish with fresh mint and serve immediately. Note: You can keep berries and mousses refrigerated separately for one day and assemble just before serving.

Thanks Cleveland.com!