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Honey White Chocolate Mousse

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 4 -6 Servings
Course: Dessert
Cuisine: International

Ingredients

Honey White Chocolate Mousse:
  • 1 teaspoon (3 grams) unflavored powdered gelatin
  • 2 tablespoons (30 milliliters) cold water
  • 1 1/2 cups (355 milliliters) heavy cream divided
  • 1/4 cup (80 grams) honey
  • 6 ounces (170 grams) white chocolate chopped
  • 1 teaspoon (5 milliliters) vanilla extract
Garnish:
  • honey for drizzling
  • fresh raspberries
  • Whipped Cream
  • fresh mint

Instructions

    Cup of Yum
  1. In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold in 1/3rd of the cream into the white chocolate mixture. Continue to fold in the remaining whipped cream until incorporated.
  6. Divide the prepared mousse among small serving glasses. Cover and refrigerate until set, 2 hours to overnight.
  7. 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.