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White Chocolate Mousse

We use this white chocolate mousse as part of our Birche de Noel recipe.

  • Yield: Makes 5 1/2 cups
White Chocolate Mousse

Source: Martha Stewart Living Television, December 2000


  • 1 envelope (7 grams) powdered gelatin
  • 12 ounces best quality white chocolate, roughly chopped
  • 2 1/2 cups heavy cream


  1. Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.

  2. Prepare an ice-water bath; set aside. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth.

  3. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.

  4. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. If not using immediately, refrigerate in an airtight container.

Reviews (1)

  • akazooey 16 Oct, 2014

    Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.

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