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White Chocolate Mousse

The lightest white chocolate mousse recipe with a unique French touch of rose and orange blossom water. Even those who don't like white chocolate love this mousse!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 mini portions
Calories: 211 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 300 ml (10fl oz/ 1¼ cups) whipping/heavy cream (at least 30% fat)
  • 125 g (4½oz/ about ¾ cup) white chocolate broken in pieces
  • 1 egg white
  • 1 tablespoon rose water
  • ½ tablespoon orange flower water
  • orange wedges, rose petals, white chocolate shavings optional (for decor)

Instructions

    Cup of Yum
  1. Place a mixing bowl in the freezer for 10 minutes.
  2. Meanwhile, in a saucepan, gently heat the white chocolate with a little (50ml) of the cream and the rose and orange flower waters. As soon as it's nearly completely melted (no more than 5 minutes), take off the heat and keep stirring to melt the white chocolate completely. Set aside to cool in the fridge or freezer.
  3. Using an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. This should take at least 5 minutes.Gradually fold in the cooled chocolate mixture until completely incorporated and fluffy.
  4. Pour into individual serving glasses and chill in the fridge for at least an hour.

Notes

  • Valentine's Day: halve the quantities if you're serving just for a romantic dessert for 2. Any leftovers keep easily chilled until the next day in the fridge.
  • Eggless Mousse with a Siphon: this mousse can also be made even more easily using a siphon. Melt 100g (4oz) each of chocolate, cream and whole milk as above with the floral waters, pour into a siphon and add the gas canister. Chill for about an hour. See full recipe for rhubarb crumbles. 
  • Serve: with raspberries, rose petals or an orange wedge, macarons or tuiles.