White Chocolate Mousse

by Eddy Van Damme on August 1, 2011

White chocolate mousse can be pleasing provided it is combined with bitter, tart, fruits, spices (including spicy) components.  In desserts I prefer to keep white chocolate mousse at 50-60% of the total dessert volume.  More than this amount and our guest may have a hard time finishing the dessert or simply be bored.

In this particular dessert the white chocolate mousse is harmonized with coffee. Above the layer of the white chocolate mousse is a layer of cold brewed coffee gelée and topped with a caramel dipped profiterole filled with espresso flavored pastry cream.  Chocolate sauce and cocoa nibs to finish.

If you would use this mousse in a verrine, gelatin will not be a necessary ingredient, used for an entremet, add gelatin or cocoa butter to make it possible to cut into desired shapes.

White Chocolate Mouse

 

6 oz Whipping cream (a) 180 g
2 Egg yolks 2
½ Vanilla bean/seeds off ½
  14 oz White chocolate/pistols or chopped 420 g
20 oz Whipping cream (b) 600 g
2 Gelatin leaves*, Optional 2
       
       

 

  1. Over a double boiler whisk the whipping cream (a), egg yolks and vanilla bean seeds to 160F (71C). ( Heating to Bombe temperatures is not recommended)
  2. Remove from heat and immersion blend in stir in the white chocolate and combine until completely smooth. *add bloomed gelatin if using. Allow to cool to 110F (43C).
  3. Meanwhile whip the cream to a soft –not peak consistency.
  4. Add the cream and fold delicately until combined.

 

 

25 comments on “White Chocolate Mousse

  1. patsy rocha on said:

    Really easy,fresh and yummy. Thank you to share this recipe!

  2. Superbe! Je découvre votre site et tout ce que je vois me met l’eau à la bouche… je sens que je vais y revenir souvent!

  3. Brilliant chef Eddy..as usual love ur desserts

  4. Diana Wallace on said:

    I can’t wait to try this one! Beautiful!

  5. katie leggett on said:

    Looks and sounds delicious! Beautiful!

  6. can i freeze a chocolate mouse cake? Thanks, Jim

  7. Eddy Van Damme on said:

    For sure, you can freeze this chocolate mousse without a problem,
    Eddy

  8. Hilary Adams on said:

    This looks so amazing!!! And simple…

    Can’t wait to try!

  9. Can you do a mousse in a big batch or not.

  10. What a beautiful dessert. Who makes the dessert glass you used? Are they Belgian?

  11. Eddy Van Damme on said:

    Hi Dave,
    I did pick these glasses up in Belgium. The package is long gone so I am not certain on the maker. It could be but I doubt that it is from: nadir.com.br

  12. Eddy Van Damme on said:

    For sure, without a problem.

  13. Adriana on said:

    This sounds so good because it combines the 2 things you need after dinner….dessert and coffee! Perfect for dinner parties.

  14. Ben Davenport on said:

    Chef Edyy,

    In this recipe you showed anoiher way to use the coffee gelee.

    Ben Davenport

  15. Mayah Cash on said:

    What would be a good topping for someone who doesnot like caramel?

  16. I totally agree with the ratio of white chocolate in one dessert, you’ll want people to linger for more and not feel like they’ve had enough before they could even finish it. The taste is so versatile that I am inspired to try it with different combinations. Thanks!

  17. Linda Elder on said:

    Chef eddy the white chocolate mousse is really easy and very good, my family loved it.

  18. Joyce Baines on said:

    Chef,
    This is so awsome, white chocolate I like and it sets well very creamy, rich and its very tasteful,

  19. Roslen Hamilton on said:

    Chef, I love the creamy texture of the recipe and flavor of this recipe. I’m very grateful that you shared this recipe. White chocolate is my favorite.

  20. Rosio Caro on said:

    Cheff Eddy I was not a mousse fan at all ;that was before you showed me how to make mousse the right way. When we made the chocolate mousse in class it was so delicate and smooth. Nothing compared to what I have had in the past .

  21. Nicole on said:

    Can I add cream cheese? And how much would I have to add?

  22. Eddy Van Damme on said:

    Are you wanting to add cream cheese to cut the sweetness? Or are you looking for a cream cheese mousse? If you are, prepare the mascarpone cream mousse on my site but you cream cheese instead of mascarpone. Everything else remains the same.
    My best, Eddy.

  23. Nicole on said:

    Hi chef, I wanted to do a white chocolate cream cheese mousse. Basically to cut some sweetness.

  24. Adriana Ordonez on said:

    White chocolate for me is so sweet and after the 3 or 4 spoons of white chocolate my tongue ask for a glass of water, and after that I do not want more chocolate. But the combination of the coffee gelee and the filled Profiterole with the white chocolate sounds like those flavors neutral the sweet flavor of the white chocolate. I will try to do this recipe at home.

  25. lydia hermandez on said:

    making desserts in glass or small vessel, makes the dessert look very elegant. great idea for dinner parties.

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