Looking for an elegant dessert that takes the stress out of your next dinner party? Meet these delicious Strawberry Matcha Mousse Bites from our friends at Party Pinching. It’s the perfect balance of creamy, refreshing, and just the right amount of 'not-too-sweet.' The best part? It’s a make-ahead masterpiece! We’ve taken our favorite Sunbelt Bakery Strawberry Soft Baked Granola Bars and turned them into a soft, chewy base that adds a delightful texture to this airy mousse. Whether you’re hosting a spring brunch or a small dinner party, this visually stunning, easy-to-prep treat is guaranteed to impress your guests.
Makes up to 8 Mousse Bites
Ingredients:
- 1 Carton Strawberry Soft Baked Bars, 1 bar per bite
- 3 cups heavy whipping cream
- 1 cup powdered confectioner sugar
- ½ cup freeze dried strawberry powder
- Strawberry matcha powder
Supplies:
- 4 oz. 8 cavity silicone mold cylinder
Why You'll Love It:
- Simple & Elegant: A gourmet-looking dessert that is actually incredibly easy to assemble with no-baking required.
- Perfectly Pairable: The earthy, sophisticated notes of matcha meet the bright, sweet tang of strawberries for a balanced flavor profile.
- The Sunbelt Secret: Using Sunbelt Bakery Strawberry Soft Baked Granola Bars as the base provides a convenient, chewy, and flavorful foundation, saving you time without sacrificing taste.
- Make-Ahead Friendly: Freezes beautifully! Simply prep the night before and thaw for an hour before your guests arrive.
- Versatile: Perfect for bridal showers, summer garden parties, or a refreshing post-dinner treat.
Directions:
- First, cut each Strawberry Soft Baked Granola bar into small pieces.
- Next, press the pieces into the bottom of the mold. (use 1 bar per cylinder).
- Now, add freeze dried strawberries to a food processor (or crush with hands) and sift into a fine powder until you have ½ cup.
- Add heavy cream to a mixing bowl. Mix with a stand mixer or hand mixer with a whisk attachment until soft peaks form.
- Now, add powdered sugar to the heavy cream.
- Pour the freeze dried strawberry powder on top of the cream mixture.
- Mix until stiff peaks form.
- Spoon mixture into a piping bag and pipe the mousse mixture into the molds, overfilling each cylinder just a little.
- Scrape off the excess mousse on the top of the mold using an icing scraper and freeze for at least 8 hours or overnight.
- 1 hour before serving, remove from freezer and carefully push up on the bottom of the mold until each mousse is out.
- Sift the top of each mousse with strawberry matcha powder and top with a freeze dried strawberry slice.
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