Instructions

MAKE THE WHITE CHOCOLATE SHELLS (prepare 1 day ahead):
1. Ensure 8 small cup molds (approximately 4 oz capacity) are completely clean and dry, or prepare 8 small balloons by inflating to desired cup size.
2. Temper white chocolate using seeding method: Melt 12 oz white chocolate in double boiler to 110°F (43°C), remove from heat, add remaining 4 oz chopped white chocolate and stir until temperature drops to 80°F (27°C), then gently rewarm to 86-88°F (30-31°C).
3. Using small pastry brush, paint thin, even coat of tempered chocolate inside each mold, or dip bottom half of inflated balloons into tempered chocolate to coat evenly.
4. Refrigerate molds or place chocolate-dipped balloons on parchment-lined tray and refrigerate 5 minutes until first coat is set.
5. Apply second coat of tempered chocolate for strength, ensuring even thickness throughout (about 1/8-inch total).
6. Refrigerate until completely firm, about 10-15 minutes.
7. Carefully unmold chocolate cups by gently flexing molds, or pop balloons and carefully peel away from chocolate shells.
8. Store cups at cool room temperature (60-65°F) until ready to fill.

PREPARE THE PISTACHIO CREAM (can be made 1 day ahead):
9. Place shelled pistachios in food processor and process until very finely ground to almost powder consistency.
10. In medium bowl using electric mixer, beat softened cream cheese with powdered sugar until smooth, creamy, and no lumps remain.
11. Fold in finely ground pistachios and pistachio paste if using until well combined.
12. In separate clean bowl, whip heavy cream with vanilla extract to soft peaks.
13. Gently fold whipped cream into pistachio mixture in two additions using rubber spatula.
14. Transfer to piping bag fitted with medium round tip (or use spoon for assembly).
15. Cover and refrigerate until ready to use, at least 30 minutes.

MAKE THE CRISP VIENNESE BISCUIT CRUMB (can be made 2 days ahead):
16. Preheat oven to 325°F (165°C). Line rimmed baking sheet with parchment paper.
17. In medium bowl using electric mixer, cream softened butter and powdered sugar together until light and fluffy, about 3 minutes.
18. In separate bowl, sift together all-purpose flour, cornstarch, and salt.
19. Mix dry ingredients and vanilla extract into butter mixture on low speed until dough just comes together (should be soft but cohesive).
20. Spread dough in thin, even layer on prepared baking sheet using offset spatula, about 1/4-inch thick (thinner than typical cookies for maximum crispness).
21. Bake 15-18 minutes until golden brown throughout, rotating sheet halfway through for even baking (should be completely crisp, not soft).
22. Cool completely on baking sheet until crisp and brittle, about 30 minutes.
23. Once cooled, crumble into coarse crumbs (pea-sized pieces).
24. Store in airtight container at room temperature until ready to use.

PREPARE THE SPONGE BISCUIT LAYER (can be made 1 day ahead):
25. Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
26. In medium bowl using electric mixer, beat eggs and granulated sugar on high speed until very thick, pale yellow, and mixture forms ribbons when beaters are lifted, about 5 minutes.
27. In small bowl, sift together all-purpose flour and baking powder.
28. Gently fold flour mixture and vanilla extract into egg mixture using rubber spatula, being careful not to deflate.
29. Spread batter in thin, even layer on prepared sheet using offset spatula, about 1/2-inch thick.
30. Bake 8-10 minutes until golden brown and sponge springs back when lightly touched in center.
31. Cool completely on baking sheet, about 20 minutes.
32. Once cooled, use 2-inch round cutter to cut 8 circles sized to fit inside chocolate cups.
33. Store covered at room temperature if making ahead.

MAKE THE PROPERLY SET STRAWBERRY MOUSSE (prepare on assembly day):
34. In small bowl, sprinkle 2 teaspoons unflavored gelatin evenly over 3 tablespoons cold water and let bloom undisturbed for 5 minutes (gelatin will absorb water and become spongy).
35. After blooming, warm gelatin gently in microwave for 10-15 seconds or over very low heat until completely dissolved and clear (do not boil).
36. Place chopped white chocolate in medium heatproof bowl and melt in double boiler or microwave, stirring until completely smooth. Keep warm.
37. Puree fresh strawberries in blender or food processor until completely smooth.
38. Strain strawberry puree through fine-mesh sieve into bowl, pressing with rubber spatula to extract all liquid (should yield about 3/4 cup strained puree).
39. Stir dissolved gelatin into warm melted white chocolate immediately while both are warm, mixing until completely incorporated.
40. In separate bowl, whisk egg yolks with granulated sugar until pale yellow and thick, about 2 minutes.
41. Combine strained strawberry puree with white chocolate-gelatin mixture, stirring until smooth.
42. Fold strawberry-chocolate mixture into whisked egg yolks until well combined.
43. Cool mixture at room temperature, stirring occasionally, until it begins to thicken slightly but remains pourable (should be lukewarm to touch), about 20-30 minutes.
44. In large bowl, whip heavy cream to medium-stiff peaks (peaks should stand upright with slight bend at tips when beaters are lifted).
45. Gently fold whipped cream into cooled strawberry mixture in three additions using rubber spatula, being careful not to deflate.
46. Add 2-3 drops pink food coloring if desired for enhanced color.
47. Use mousse immediately for assembly.

ASSEMBLE THE MOUSSE CUPS:
48. Have all components ready: white chocolate cups, pistachio cream in piping bag, Viennese crumbs, sponge rounds, and freshly prepared mousse.
49. Pipe generous layer of pistachio cream into bottom of each white chocolate cup, filling about 1/4 full (approximately 2-3 tablespoons per cup).
50. Sprinkle generous amount (about 2 tablespoons) of crisp Viennese crumbs over pistachio cream in each cup, pressing gently to adhere.
51. Place one sponge biscuit round on top of crumb layer in each cup, pressing gently to ensure it sits flat.
52. Pipe or carefully spoon strawberry mousse over sponge layer to fill cup nearly to top, leaving about 1/4-inch from rim.
53. Gently tap cups on counter to release air bubbles.
54. Smooth top surface with small offset spatula or back of spoon for neat finish.
55. Refrigerate assembled cups uncovered 4-5 hours minimum until mousse is properly set and firm (should not jiggle when gently shaken).
56. Once set, cover loosely with plastic wrap if storing longer.

FINAL SERVING:
57. Remove cups from refrigerator 10-15 minutes before serving to take slight chill off.
58. Garnish each cup with fresh strawberry slice placed on top of mousse.
59. Sprinkle with chopped pistachios and add white chocolate curl or shaving if desired.
60. Serve chilled on individual plates with small dessert spoons.
61. Each spoonful should provide textural contrast of creamy pistachio, crisp crumb, tender sponge, and properly set mousse.

STORAGE AND SERVING:
Chocolate cups can be made 1-2 days ahead and stored at cool room temperature
Pistachio cream can be made 1 day ahead and refrigerated
Viennese crumbs can be made 2 days ahead and stored airtight at room temperature
Sponge can be made 1 day ahead, wrapped tightly, and stored at room temperature
Assembled mousse cups can be refrigerated up to 24 hours before serving
Add garnish just before serving for best appearance
Serve chilled for optimal texture and flavor