Honey White Chocolate Mousse
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 -6 Servings
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Course
Dessert
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Cuisine
International
Honey White Chocolate Mousse
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A recipe for Honey White Chocolate Mousse! This light and airy mousse is an easy make-ahead dessert with notes of honey and white chocolate.
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Ingredients
Honey White Chocolate Mousse:
- 1 teaspoon unflavored powdered gelatin 3 grams
- 2 tablespoons water cold, 30 milliliters
- 1 1/2 cups heavy cream divided, 355 milliliters
- 1/4 cup honey 80 grams
- 6 ounces white chocolate chopped, 170 grams
- 1 teaspoon vanilla extract 5 milliliters
Garnish:
- honey for drizzling
- raspberries fresh
- Whipped Cream
- mint fresh
Instructions
- In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
- In a small saucepan, place 1/2 cup (118 milliliters) of cream and the honey over medium low heat until it is heated through and starting to steam. Pour in the gelatin and stir until dissolved.
- Place the white chocolate in a large heat-safe bowl. Pour in the heated cream gelatin mixture, then whisk continuously until melted and smooth. Stir in the vanilla extract.
- In the bowl of a stand mixer with a whisk attachment or a bowl with a hand mixer, whisk the remaining 1 cup (237 milliliters) heavy cream until soft peaks form.
- Gently fold in 1/3rd of the cream into the white chocolate mixture. Continue to fold in the remaining whipped cream until incorporated.
- Divide the prepared mousse among small serving glasses. Cover and refrigerate until set, 2 hours to overnight.
- Immediately before serving, drizzle a thin layer of honey over the top of the set mousse along with whipped cream, fresh raspberries, and a small sprig of mint.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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