Recipes // Desserts // White Chocolate Mousse

White Chocolate Mousse


Makes 4 servings


  • 7 ounces white chocolate, very finely chopped
  • 2 large egg yolks
  • 2 Tbsp. granulated sugar
  • 1-1/4 cups heavy cream, divided
  • 12 fresh blackberries for garnish


  1. Put the white chocolate in a large glass bowl and set aside.
  2. Whisk the egg yolks and sugar together in a small bowl until pale in color.
  3. In a saucepan, over medium-low heat, bring 1/4 of the cream to a simmer. While whisking, slowly pour the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into the saucepan, return to medium-low heat, and stir with a wooden spoon until thickened and it coasts the back of the spoon.
  4. Pour the hot egg mixture through a fine-mesh sieve placed directly over the chopped chocolate. Let stand a few minutes without disturbing and then stir the chocolate until completely smooth.
  5. In another bowl, whip the remaining cream until soft peaks form. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
  6. Spoon the white chocolate mousse into four serving cups and refrigerate until set, approximately 1 hour.
  7. Garnish each serving with 3 blackberries and serve.
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