Mary Berry’s White Chocolate Mousse is a creamy treat made with whipping cream, white chocolate, cream cheese, powdered sugar, vanilla extract, and a pinch of salt. this recipe is a breeze to whip up in 15 minutes, you can have a delicious treat ready to serve that will make enough for 4 people.
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💗 The Benefits of Trying This Delicious Recipe
- Creamy Delight. This velvety white chocolate mousse dish will melt in your lips and leave you wanting more.
- Easy Preparation. This recipe is easy for beginners and experts with simple ingredients and directions. The ease of making this delicious dessert will impress you.
- Irresistible Flavor. White chocolate, cream cheese, and vanilla extract make a decadent flavor profile. You’ll want more with each spoonful.
- Versatile Dessert. This white chocolate mousse can be served alone or with fresh fruit, chocolate shavings, or whipped cream during a dinner party or as a dessert. This dish is adaptable to your tastes.
❓ What Is The Mary Berry White Chocolate Mousse Recipe?
Mary Berry White Chocolate Mousse is a delicious treat made with whipping cream, white chocolate, cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Its creamy texture and sweet white chocolate flavor are exquisite.
📜 Mary Berry White Chocolate Mousse Ingredients
- 1/2 cup whipping cream
- 1/2 cup chopped white chocolate or white chocolate chips
- 4 ounces cream cheese
- 1-3 tablespoons powdered sugar, divided
- 1/2 teaspoon vanilla extract
- pinch of salt
👩🍳 Instructions For Mary Berry White Chocolate Mousse
- In a medium mixing basin, whip the heavy cream until stiff peaks form at high speed. Put the tray away.
- Melt the white chocolate in a small saucepan over low heat or in a microwave-safe receptacle in 30-second increments at half power, stirring frequently.
- Using the same beaters used to whisk the heavy cream, beat the cream cheese and 1 teaspoon of powdered sugar until light and fluffy.
- Add the white chocolate, vanilla extract, and salt to a mixing bowl and beat on medium speed until creamy and well combined.
- The whipping cream is folded in with a spatula. If it is difficult to combine, you can use the mixer on the lowest setting to beat it in until incorporated. Do not strike too hard!
- If the mousse is not sugary enough, fold in an additional tablespoon or two of powdered sugar until it reaches the desired sweetness.
- Inject or spoon food into serving vessels. For a firmer version, refrigerate for 1-2 hours. Before serving, garnish with berries.
💭 Recipe Tips
- Use High-Quality White Chocolate. Opt for a good brand of white chocolate to ensure a smooth and creamy texture in your mousse.
- Chill The Mixing Bowl And Beaters. Before whipping the cream, make sure to chill the bowl and beaters in the refrigerator for better results.
- Sift The Powdered Sugar. To avoid any lumps in the mousse, sift the powdered sugar before adding it to the mixture.
- Don’T Overmix. Be careful not to overmix the mousse, as it can result in a dense and heavy texture. Stop mixing once it reaches a smooth consistency.
- Allow Enough Time To Set. Give the mousse ample time to set in the refrigerator, usually around 2-3 hours, to achieve the perfect light and airy consistency.
🍓 What To Serve With White Chocolate Mousse?
Mary Berry White Chocolate Mousse pairs well with fresh berries such as raspberries or strawberries, a sprinkle of chocolate shavings, or a dollop of whipped cream for added indulgence.
🎚 How To Store White Chocolate Mousse?
- In The Fridge. To store the Traditional Mary Berry White Chocolate Mousse, refrigerate in an airtight container for up to 3 days.
- In The Freezer. Freezing is not recommended as it may affect the texture and consistency of the mousse.
🚫 How To Reheat White Chocolate Mousse?
Reheating white chocolate mousse is not recommended, as it can cause the texture to become grainy and the mousse to lose its light and airy consistency. It is best enjoyed fresh and chilled. If you have leftovers, it’s best to consume them cold directly from the refrigerator.
FAQs
How Do I Prevent The Mousse From Becoming Grainy?
To prevent the mousse from becoming grainy, ensure that the white chocolate is fully melted and smooth before incorporating it into the mixture.
What Can I Use As A Substitute For Cream Cheese In The Recipe?
As a substitute for cream cheese, you can use mascarpone cheese or Greek yogurt for a similar creamy texture.
Is It Possible To Make The Mousse Ahead Of Time?
Yes, you can make the mousse ahead of time and refrigerate it for a few hours before serving. However, note that the texture may slightly change.
Can I Add Other Flavors, Such As Raspberry Or Mint, To The White Chocolate Mousse?
You can add other flavors like raspberry or mint to the white chocolate mousse to create delicious variations and enhance the taste.
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Mary Berry White Chocolate Mousse Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 90mg
- Carbohydrates: 20g
- Sugar: 18g
- Protein: 3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry White Chocolate Mousse
Description
Mary Berry’s White Chocolate Mousse is a creamy treat made with whipping cream, white chocolate, cream cheese, powdered sugar, vanilla extract, and a pinch of salt. – this recipe is a breeze to whip up. In 15 minutes, you can have a delicious treat ready to serve that will make enough for 4 people.
Ingredients
Instructions
- In a medium mixing basin, whip the heavy cream until stiff peaks form at high speed. Put the tray away.
- Melt the white chocolate in a small saucepan over low heat or in a microwave-safe receptacle in 30-second increments at half power, stirring frequently.
- Using the same beaters used to whisk the heavy cream, beat the cream cheese and 1 teaspoon of powdered sugar until light and fluffy.
- Add the white chocolate, vanilla extract, and salt to a mixing bowl and beat on medium speed until creamy and well combined.
- The whipping cream is folded in with a spatula. If it is difficult to combine, you can use the mixer on the lowest setting to beat it in until incorporated. Do not strike too hard!
If the mousse is not sugary enough, fold in an additional tablespoon or two of powdered sugar until it reaches the desired sweetness. - Inject or spoon food into serving vessels. For a firmer version, refrigerate for 1-2 hours. Before serving, garnish with berries
Notes
- Use High-Quality White Chocolate. Opt for a good brand of white chocolate to ensure a smooth and creamy texture in your mousse.
- Chill The Mixing Bowl And Beaters. Before whipping the cream, make sure to chill the bowl and beaters in the refrigerator for better results.
- Sift The Powdered Sugar. To avoid any lumps in the mousse, sift the powdered sugar before adding it to the mixture.
- Don’T Overmix. Be careful not to overmix the mousse, as it can result in a dense and heavy texture. Stop mixing once it reaches a smooth consistency.
- Allow Enough Time To Set. Give the mousse ample time to set in the refrigerator, usually around 2-3 hours, to achieve the perfect light and airy consistency.