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Cooking + Entertaining

White chocolate mousse: the recipe for a fresh and delicate spoon dessert

White chocolate mousse: the recipe for a fresh and delicate spoon dessert


Dark chocolate flakes

The White chocolate mousse it’s a spoon dessert fresh and greedy. Variant of the classic dark mousse is prepared with only 2 ingredients and without adding eggs or jelly: just melt the chopped chocolate in a little fresh cream, previously heated on the fire, work the mixture obtained, cold from the fridge, with an electric whisk, and then gently incorporate the whipped cream, with movements from the bottom to the top so as not to disassemble everything: the result will be a foamy mousse and velvetyperfect to be served in elegant individual bowls as a refined dessert of at the end of the mealor to be enjoyed for breakfast with crumbled meringues and cat’s tongue.

The white chocolate mousse is so quick it can be prepared in no time. To enjoy it at its best, we suggest you serve it very cold as soon as it is made: in this way it will remain soft and consistent. If you prefer a firmer and longer lasting yield, you can soak 3 grams of jelly in sheets in cold water, squeeze it carefully, melt it in the melted chocolate and then proceed as indicated. Or you can combine 60 gr of albumwhipped until stiff or 100 gr of mascarpone.

For the success of the recipe choose a bar of white chocolate of excellent quality, with a percentage of cocoa butter possibly higher than 20% or, if you prefer, replace it with drops: they will melt more easily and will also be perfect for garnishing mousse. Here we used unsweetened whipped cream: in this way the mousse will be sweet but not cloying but, if you like, you can sweeten it with a couple of tablespoons of powdered sugar.

For the finish you can opt for dark chocolate flakes, chopped pistachios and raspberries fresh, as we did, or finish the mousse with a mix of fresh fruit, unsweetened cocoa powder, mint leaves or a fruit compote.

Find out how to prepare white chocolate mousse by following the step by step procedure and advice. If you liked this recipe, try your hand at the forest fruit mousse or with the namelaka, an equally irresistible “cream-mousse”.

How to prepare white chocolate mousse

Chop the white chocolate with a knife 1.

Pour the cream into a saucepan 2 and put on the fire.

When it comes to a boil, turn off the heat and pour the cream into a bowl 3.

Add the chopped white chocolate 4.

Stir quickly with a whisk 5.

Once the chocolate has completely melted 6transfer to the fridge for about ten minutes.

Meanwhile, whip the cream with the help of the electric whisk 7.

After the rest time has elapsed, work the mixture of fresh cream and melted chocolate with the whisk 8.

Incorporate the whipped cream into the chocolate 9stirring gently with a spatula and with movements from the bottom up.

Spread the white chocolate mousse into individual cups 10.

Garnish with chopped pistachios 11 and a few flakes of dark chocolate.

Place 1 raspberry on top of each bowl 12.

Complete with a square of white chocolate 13 and serve.


It is recommended to taste the white chocolate mousse at the moment. Alternatively, it can be kept in the fridge, in an airtight container, for 1 day massimo.

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