White Chocolate Mousse recipe

Our head chef, Richard Massey has put together a simple recipe for his delicious white chocolate mousse, an easy dessert option for your dinner party. Richard serves the mousse with fresh raspberries, raspberry powder, crushed pistachio nuts and pistachio tuile. However, these can be substituted with any fruit or nut of your choice, as the mousse is a fantastically versatile addition to any dessert.


2 egg yolks

1 whole egg

150g caster sugar

50ml water

250g white chocolate

450ml double cream

1 gelatine leaf

Place the caster sugar in a medium saucepan with the water and place on a high heat. Meanwhile put one whole egg and 2 egg yolks in a mixer and start whisking. 

Now check the temperature of the sugar with a thermometer. When the sugar gets to 120 degrees celsius, slowly pour over the eggs, then add the gelatine. 

Take off the heat and whisk this mix until cold. Now semi-whip the cream until it becomes stiff. 

Break up the chocolate and place into a heatproof bowl. Sit over a saucepan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.

Remove from the heat, add the chocolate to the egg mixture and fold in, then add the cream mixture.

Store in an air tight container and refrigerate.

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