White Chocolate Mousse
This White Chocolate Mousse has a soft, creamy texture with a rich white chocolate flavor. It whips up thick, pipes cleanly, and stays stable once chilled, making it great for white chocolate mousse cups.
Servings 12 Mini Cups
Calories 352kcal
EQUIPMENT
INGREDIENTS
White Chocolate Mousse
- 200 g (7 oz) white chocolate
- 600 ml (2½ cups) heavy cream
Edible Chocolate Spoons
- 200 g (7 oz) white chocolate melted
- 12 edible earls
- edible gold luster dust optional
- lemon juice or vodka
INSTRUCTIONS
White Chocolate Mousse
- Finely chop the white chocolate and place it into a heatproof measuring jug. Smaller pieces melt faster and give a smoother white chocolate mousse base.
- Heat the cream in a saucepan until very hot but not boiling. Steam should rise, but bubbles should not form.
- Pour the hot cream over the chocolate and let it sit for one minute. This helps the chocolate melt evenly.
- Stir gently from the center outward until fully smooth. Avoid whisking, as air at this stage affects texture later.
- Press plastic wrap directly onto the surface of the mixture. This prevents a skin forming while chilling.
- Refrigerate overnight until completely cold. The mixture must be fully chilled for a stable white chocolate mousse recipe.
- Remove the plastic wrap and whip with an electric mixer. Start on low speed, then increase gradually.
- Whip until stiff peaks form and the mousse holds its shape. Stop as soon as it looks firm to avoid splitting.
- Transfer the mousse to a piping bag fitted with a French, Star or Round tip. This helps create clean layers in white chocolate mousse cups.
- Pipe the mousse into dessert cups, building height gradually. Refrigerate the filled cups while preparing the spoons.
Edible Chocolate Spoons
- Spoon melted white chocolate into a silicone spoon mold. Tap the mold firmly to release air bubbles.
- Scrape away excess chocolate using an offset spatula. This keeps the edges neat and even.
- Refrigerate for 20 minutes until fully set. Do not freeze, as condensation can affect the finish.
- Carefully remove the spoons from the mold and set aside.
Gold Finish and Assembly
- Mix gold luster dust with vodka or lemon extract. The mixture should be thin and paintable. (This step is fully optional).
- Brush the gold mixture evenly over each spoon. Let them dry completely before handling.
- Place one chocolate spoon onto each mousse cup. Finish with an edible pearl if using.
- Serve Chilled.
NOTES
- Use real white chocolate, not compound chocolate.
- The mousse must be fully cold before whipping.
- Over whipping can cause a grainy texture.
- This easy white chocolate mousse works well for dessert boxes and plated desserts.
NUTRITION
Serving: 1Cup | Calories: 352kcal | Carbohydrates: 21g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 44mg | Potassium: 143mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 749IU | Vitamin C: 0.5mg | Calcium: 100mg | Iron: 0.1mg
