White Chocolate Mousse

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White Chocolate mousse
This is a very light, creamy mousse perfect to be served in a small bowl as dessert or used as filling for cakes, pies and much more. When you serve it as dessert alone you can place 1/2 cup of mousse in a small bowl, top it with raspberry sauce and garnish with fresh raspberries... really good! When you use it as cake filling you should double this recipe and make 6 cups. Enjoy!
Course Bolos, Sobremesas
Cuisine Cake Decorating
Prep Time 15 minutes
Servings
cups
Course Bolos, Sobremesas
Cuisine Cake Decorating
Prep Time 15 minutes
Servings
cups
Instructions
  1. Sprinkle gelatin over cold water and let it stand for 5 minutes.
  2. Heat the milk to simmering temperature.
  3. Melt the white chocolate in a large mixing bowl and add the hot milk, whisk until smooth.
  4. Add bloomed gelatin to chocolate mixture and whisk until completely incorporated.
  5. In a large bowl whip the heavy cream with the confectioner's sugar to firm peaks.
  6. Take ⅓ of the whipped cream and mix it to the chocolate mixture then gently incorporate chocolate into whipped cream folding gently.
Recipe Notes

Divide mousse in 4 small serving bowls and chill in the refrigerator for 3 hours. When it is time to serve pour 1 tablespoon of homemade berry sauce and garnish with a few berries on top. I use this mousse to fill my layered cakes, very light and fluffy. Mousse can be stored in an airtight container refrigerated for up to 7 days.

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