Easy White Chocolate Mousse is rich, creamy and fluffy, with a hint of cherry Baileys. It is a delicious and elegant dessert.
White Chocolate Mousse
White Chocolate Mousse as the title suggests, is very easy to make, and would be a prefer creamy deserts. This mousse is a light, fluffy and elegant dessert, perfectly sized in single serving cups so you don’t have to share yours! A rich sweet treat that is soft like a cloud, and served cold from the fridge. It’s the perfect finish to any meal.
I prefer the mousse cold, straight from the fridge, because its so refreshing, sweet and delicious. I served mine in ice cream cups, and I got exactly 2 servings from the recipe. Also, what I like about this easy white chocolate mousse is that the recipe is versatile. For example, you can make it in ice cream glasses as I did, or you can use the filling to make a mousse cake. Also, you can play with the flavors as you want, you can add some fresh raspberries for a beautiful pink and summery dessert. This is a base recipe, that can be adjusted to meet your needs and to satisfy your taste.
Why You’ll Love This White Chocolate Mousse:
- Firstly, it is puffy, pretty and delicious, and is a show stopper dessert.
- Also, the bowls presentation make them elegant.
- Easy to find ingredients and minimum prep work is needed.
- Chocolate cherry Baileys makes this an elegant and thoughtful dessert.
- Lastly, they can be made 1 day in advance, so you don’t have to worry about a last minute dessert.
How Long Will White Chocolate Mousse Stay Fresh?
The Chocolate Mousse can be stored wrapped in plastic wrap at room temperature for about 3-4 days.
CAN YOU FREEZE White Chocolate Mousse?
Freezing the Mousse is not recommended, as the cream wouldn’t freeze well, and upon defrosting it will become watery.
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White Chocolate Mousse
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 1 cup chilled heavy cream
- 2 tablespoons Chocolate Cherry Baileys (or other liqueur)
- 2 large egg yolks
- 3 tablespoons sugar
- 4 ounces white chocolate (melted and cooled)
- Pinch of salt
- In a small bowl, sprinkle the gelatin over the water and let stand until softened.
- In the bowl of an electric mixer using the wire attachment, beat the cream until softly whipped. A hand mixer will work as well. Place the whipped cream in the refrigerator for 20 minutes.
- In a microwave-safe bowl, heat the liqueur until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
- Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove from heat and set aside.
- In the bowl of an electric mixer fitted with the wire attachment, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. Beat in the liqueur gelatin liquid and the melted chocolate.
- Using a rubber spatula, manually and gentle fold in the whipped cream in 2 additions. Transfer the mousse to serving bowls, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
- Dust with cocoa powder right before serving.
- The mousse can be stored in the fridge for one week.