White Chocolate Mousse - Plattershare - Recipes, food stories and food lovers

White Chocolate Mousse

Recipe by Sahana Pai
4.80 from 12 votes
Served As Brunch, Dinner, Lunch
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Even if you are not a dessert lover, you can’t resist a second helping of this scrumptious dessert. The three layers of crumble base, velvety mousse and jelly work perfectly well with each other leaving your palate craving for more. This dessert is sure to be a hit in any party. The best part is you can make this dessert one day in advance.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Recipe Category Vegetarian
Servings 6
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Ingredients
  

  • White Cooking Chocolate 200 gms
  • Cream ¾ cup
  • Unflavored Gelatin ¾ tsp
  • Water 2 tbsp
  • Oreo Biscuits 10
  • Butter 2 tsp
  • Whipped Cream 1 cup
  • Strawberry Crush 6 tbsp
  • cup to set the mousse 6
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Instructions
 

  • Crush the oreo biscuits in a blender and transfer to a bowl. Melt butter, cool and add to the bowl. Mix till all the crumbs are coated well with butter.
  • Divide into 6 equal portions and put them in the cup in which you wish to set the mousse. Use the back of a spoon to press it into the bottom of the cup. Set in freezer for 15 minutes.
  • Soak gelatin in water for 5 minutes. Heat in microwave for 10 seconds so the gelatin dissolves in the water completely.
  • In a heat proof bowl mix chocolate and cream and melt in the microwave for a minute. Stir well. Microwave for 30 seconds. Stir each time and repeat the process till all the chocolate is melted and no lumps are left. Add the gelatin mixture and whisk for a minute using a hand blender.
  • Cool down the chocolate to room temperature and then fold in the whipped cream into the chocolate until whole mixture is the same color and no streaks are seen. Be gentle, take your time to fold in. Do not use the blender.
  • Pour the mousse into the cups with biscuit base. Set in freezer for 30 minutes.
  • Add the jelly on top and set in fridge till serving time. Serve chilled.

Notes

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  • The chocolate mousse recipe can be used on its own or as a part of other desserts.
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  • The taste of the mousse depends on the quality of chocolate and cream that is used.
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Sahana Pai
Sahana Pai

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