Mary Berry White Chocolate Mousse is made with whipping cream, white chocolate, cream cheese, powdered sugar, vanilla extract, and a pinch of salt. This delicious White Chocolate Mousse recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 4 people.
Mary Berry White Chocolate Mousse Ingredients
- ½ cup (120 ml) whipping cream
- ½ cup (85 g) chopped white chocolate or white chocolate chips
- 4 ounces (113 g) cream cheese
- 1-3 tablespoons powdered sugar, divided
- ½ teaspoon pure vanilla extract
- Pinch of salt
How To Make Mary Berry White Chocolate Mousse
- Beat the Whipping Cream: In a medium bowl, beat the whipping cream at high speed until stiff peaks form. Set aside.
- Melt the White Chocolate: Gently melt the white chocolate in a small pot over low heat or in a microwave-safe bowl in 30-second increments, stirring frequently, using the microwave at half-power.
- Prepare the Cream Cheese Mixture: Beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
- Combine Ingredients: Beat in the melted white chocolate, vanilla extract, and salt on medium speed until smooth and well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. If it’s not combining easily, use the mixer on the lowest setting just until combined. Avoid over-beating.
- Adjust Sweetness: Taste the mousse and fold in additional powdered sugar if needed until the desired sweetness is achieved.
- Serve: Spoon or pipe the mousse into serving dishes. Serve immediately or refrigerate for 1-2 hours for a firmer texture. Top with berries just before serving.
Recipe Tips
- Beat the Cream Well: Ensure the whipping cream is beaten until stiff peaks form; this gives the mousse its light and airy texture.
- Melt Chocolate Gently: Melt the white chocolate slowly over low heat or in short microwave bursts to prevent it from seizing up or burning.
- Combine Gently: When folding in the whipped cream, use a spatula and fold gently to keep the mousse light and fluffy.
- Adjust Sweetness: Taste the mousse before serving and add more powdered sugar if needed, as the sweetness can vary depending on the white chocolate used.
- Chill for Best Results: Refrigerate the mousse for at least 1-2 hours before serving to let it firm up and improve the texture.
What To Serve With White Chocolate Mousse?
This creamy White Chocolate Mousse pairs well with fresh berries, chocolate shavings, a drizzle of raspberry sauce, or mint leaves. It can also be served alongside a shortbread cookie, almond biscotti, a light fruit salad, or a small piece of dark chocolate for a delicious dessert.
How To Store Leftovers White Chocolate Mousse?
- Refrigerate: Let the leftover White Chocolate Mousse cool to room temperature, then cover it with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: White Chocolate Mousse is not recommended for freezing because it can alter the texture and consistency.
Mary Berry White Chocolate Mousse Nutrition Facts
Serving Size: 1 serving
- Calories: 320
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 80mg
- Potassium: 150mg
- Total Carbohydrate: 28g
- Dietary Fiber: 0g
- Sugars: 26g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Marshmallow Icing
- Mary Berry Chocolate Cupcakes
- Mary Berry Orange Loaf Cake
- Mary Berry Pear Upside Down Cake
Mary Berry White Chocolate Mousse
Description
Mary Berry White Chocolate Mousse is made with whipping cream, white chocolate, cream cheese, powdered sugar, vanilla extract, and a pinch of salt. This delicious White Chocolate Mousse recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Beat the Whipping Cream: In a medium bowl, beat the whipping cream at high speed until stiff peaks form. Set aside.
- Melt the White Chocolate: Gently melt the white chocolate in a small pot over low heat or in a microwave-safe bowl in 30-second increments, stirring frequently, using the microwave at half-power.
- Prepare the Cream Cheese Mixture: Beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
- Combine Ingredients: Beat in the melted white chocolate, vanilla extract, and salt on medium speed until smooth and well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. If it’s not combining easily, use the mixer on the lowest setting just until combined. Avoid over-beating.
- Adjust Sweetness: Taste the mousse and fold in additional powdered sugar if needed until the desired sweetness is achieved.
- Serve: Spoon or pipe the mousse into serving dishes. Serve immediately or refrigerate for 1-2 hours for a firmer texture. Top with berries just before serving.
Notes
- Beat the Cream Well: Ensure the whipping cream is beaten until stiff peaks form; this gives the mousse its light and airy texture.
- Melt Chocolate Gently: Melt the white chocolate slowly over low heat or in short microwave bursts to prevent it from seizing up or burning.
- Combine Gently: When folding in the whipped cream, use a spatula and fold gently to keep the mousse light and fluffy.
- Adjust Sweetness: Taste the mousse before serving and add more powdered sugar if needed, as the sweetness can vary depending on the white chocolate used.
- Chill for Best Results: Refrigerate the mousse for at least 1-2 hours before serving to let it firm up and improve the texture.
Mary Berry White Chocolate Mousse