Reviews (1)
Add Rating & Review
88 Ratings
5 star values:
15
4 star values:
12
3 star values:
30
2 star values:
23
1 star values:
8
Martha Stewart Member
Rating: 5.0 stars
01/20/2020
Excellent! This mousse is incredibly smooth and velvety. I didn't have a food processor so I used an immersion blender and it turned out beautifully. It was perfect for my white chocolate raspberry entremet.
Martha Stewart Member
Rating: Unrated
10/16/2014
Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.
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Gallery
Recipe Summary
Yield: Makes 5 1/2 cups
Ingredients
Ingredient Checklist
1 envelope (1/4 ounce) unsweetened powdered gelatin
12 ounces white baking chocolate, roughly chopped
2 1/2 cups heavy cream
Gallery
Recipe Summary
Yield: Makes 5 1/2 cups
Gallery
Recipe Summary
Yield: Makes 5 1/2 cups
Recipe Summary
Yield: Makes 5 1/2 cups
Yield: Makes 5 1/2 cups
Makes 5 1/2 cups
Ingredients
Ingredients
- 1 envelope (1/4 ounce) unsweetened powdered gelatin
- 12 ounces white baking chocolate, roughly chopped
- 2 1/2 cups heavy cream
Directions
Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.
Reviews (1)
Add Rating & Review
88 Ratings
5 star values:
15
4 star values:
12
3 star values:
30
2 star values:
23
1 star values:
8
Martha Stewart Member
Rating: 5.0 stars
01/20/2020
Excellent! This mousse is incredibly smooth and velvety. I didn't have a food processor so I used an immersion blender and it turned out beautifully. It was perfect for my white chocolate raspberry entremet.
Martha Stewart Member
Rating: Unrated
10/16/2014
Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.
Reviews (1)
Add Rating & Review
88 Ratings
5 star values:
15
4 star values:
12
3 star values:
30
2 star values:
23
1 star values:
8
Add Rating & Review
88 Ratings
5 star values:
15
4 star values:
12
3 star values:
30
2 star values:
23
1 star values:
8
88 Ratings
5 star values:
15
4 star values:
12
3 star values:
30
2 star values:
23
1 star values:
8
88 Ratings
5 star values:
15
4 star values:
12
3 star values:
30
2 star values:
23
1 star values:
8
- 5 star values:
- 15
- 4 star values:
- 12
- 3 star values:
- 30
- 2 star values:
- 23
- 1 star values:
- 8
Martha Stewart Member
Rating: 5.0 stars
01/20/2020
Excellent! This mousse is incredibly smooth and velvety. I didn't have a food processor so I used an immersion blender and it turned out beautifully. It was perfect for my white chocolate raspberry entremet.
Martha Stewart Member
Rating: Unrated
10/16/2014
Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.
Martha Stewart Member
Rating: 5.0 stars
01/20/2020
Excellent! This mousse is incredibly smooth and velvety. I didn't have a food processor so I used an immersion blender and it turned out beautifully. It was perfect for my white chocolate raspberry entremet.
Rating: 5.0 stars
Rating: Unrated
10/16/2014
Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.
Rating: Unrated
All Reviews for White Chocolate Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for White Chocolate Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
