White Chocolate Mousse

88 Ratings
  • 5 15
  • 4 12
  • 3 30
  • 2 23
  • 1 8

This white chocolate mousse is a key component of the impressive Birch de Noel cake. 

Martha Stewart Living Television, Episode 8176

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Recipe Summary

Yield:
Makes 5 1/2 cups
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Ingredients

Directions

  • Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.

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  • Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.

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

  • Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.

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Reviews (1)

88 Ratings
  • 5 15
  • 4 12
  • 3 30
  • 2 23
  • 1 8
Martha Stewart Member
01/20/2020
Excellent! This mousse is incredibly smooth and velvety. I didn't have a food processor so I used an immersion blender and it turned out beautifully. It was perfect for my white chocolate raspberry entremet.
Martha Stewart Member
10/16/2014
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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