The perfect New Year's Eve dessert

White Chocolate Mousse

White Chocolate Mousse, in bite size proportions, is a perfect dessert after a big meal. Read our post for more info...
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1/2 cup sugar
3 eggs, separated
1 fresh vanilla bean (or 1 teaspoon vanilla paste or 1 tablespoon vanilla extract)
6 ounces white chocolate
1 package unflavored gelatin
3 tablespoons ice water
1 cup whipping cream

Directions: (Click here for helpful pictures)

  • Place 2 metal bowls in the freezer.  (These will be used for the egg whites and whipping cream.)
  • Start about 1 1/2 cups water simmering in a small saucepan.  In a heatproof container (I use my Pyrex measuring cup), dissolve the gelatin in the 3 tablespoons ice water.  Allow to stand for 5 minutes.  Place the Pyrex into the simmering water and stir the gelatin occasionally until the gelatin has dissolved completely.  Cool slightly.
  • Melt chocolate according to package instructions.  I use the microwave method, which was to place the chocolate in a microwave safe bowl and cook for 2 – 3 minutes at medium power (50%), checking it halfway through.  Once the chocolate has melted, stir.  Be careful not to overcook the chocolate as it can scorch.  Allow to cool for 5 – 10 minutes.
  • Divide the eggs, putting the yolks into the bowl of a standing mixer and the whites into one of the bowls from the freezer.
  • Using a hand mixer, whip the egg whites until stiff peaks form.
  • In the second bowl from the freezer, using a hand mixer whip cream until soft peaks form.
  • Add the sugar to the egg yolks and mix, using the paddle attachment, until thick.  If using a vanilla bean, split the bean lengthwise and add to the egg mixture.  Alternatively, add the vanilla bean paste or extract, and mix to combine.
  • With the standing mixer running on low speed, slowly add the gelatin, and mix until well combined and slightly shiny.
  • Remove the bowl from the mixer and using a rubber spatula, fold the egg whites into the chocolate mixture, ensuring to scrape the bottom of the bowl.  Next, fold in the whipped cream just until well combined.
  • Cover with plastic wrap and chill several hours (or overnight).  Spoon into serving dishes and garnish with fresh raspberries.

* Note:  Total time to make White Chocolate Mousse includes a minimum of two hours cooling time before serving.

Total time: 3* hr | Prep: 1 hr | Cook: N/A

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