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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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)

87 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 30
  • 2 star values: 23
  • 1 star values: 8
Rating: 5.0 stars
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.
Rating: Unrated
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.