White Chocolate Mousse


White chocolate mousse is fluffy, rich and creamy and pairs well with many different types of fruit and herbs. This mousse loves the acidity of passion fruit, lemon, blueberry and strawberry and can be coupled with basil, or lavender.


Made with mascarpone and a little lemon zest, this recipe is perfect for showing off a variety of fresh summer fruits coming into season.





I have added some gelatin to this recipe so it is thick enough to to hold its shape in a mold. It will freeze like a rock for easy glazing or spraying, while still being fluffy and creamy after thawing. If you would like to make it vegetarian, leave out the gelatin and set it in a glass or bowl.





White Chocolate Mousse


225g White Chocolate

1 Lemon - Zest

50g Marscarpone

400g Whipped Cream

65g Milk

55g Cream

1 Egg Yolk

6g Gelatin


1. Melt the white chocolate.


2. Bloom Gelatin in water.


3. Heat the milk and 55g cream and temper the egg yolk. Add the gelatin and dissolve. Pour the hot cream mix over the white chocolate and marscarpone and stir until smooth.


4. Zest 1 lemon into 400g of cream and whip to soft peaks.


5. Let the white chocolate mix cool, it can be a little bit warm to the touch but it should not be hot.


6. Fold 1/2 of the whipped cream into the white chocolate, than the other half.


7. Set your mousse into a mold of your choice, and place a piece of vanilla cake on the bottom of each. Freeze mousse to set.


8. If you don't want to use a mold, set it in glasses and refrigerate.



For the Vanilla Cake Base


225g Butter

300g Sugar

4 Eggs

330g Cake Flour

1 tbs Baking Powder

240g Butter Milk

1 Vanilla Bean - Scraped


1. Cream butter and sugar until fluffy.


2. Add vanilla bean, then one egg at a time


3. Mix the baking powder into the flour and weigh out the butter milk.


4. Pour 1/3 of the butter milk and 1/3 of the flour into the butter mixture. Repeat the process until everything is mixed together.


5. Use a square cake pan, oiled and lined with parchment.


6. Bake at 350F for 25 minutes.


Cut the cake so it fits the size of the molds you are using, place a piece on top of the mousse in each cavity and then freeze.


After the mousse is frozen solid - 6-12 hours, remove from the mold. At this point you can glaze your cakes or serve it as they are after thawing. Garnish with you favorite seasonal fruit!




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