White Chocolate Mousse is an easy dessert that's naturally gluten free, can be made in advance and looks impressive served in liqueur glasses. Individually portioned desserts minimize the risk of cross contact and show people it's possible to serve safe gluten free food at a party.
Small portions of dessert are perfect for a stand up charcuterie party or a casual cheese fondue night. For a large party I like to make a nice display and serve both this White Chocolate Mousse and my 2-ingredient Nutella Chocolate Mousse.
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Ingredients
Mousse is light and fluffy compared to pudding. The lightness comes from whipping air into the mixture and folding in whipped egg whites or whipped cream.
- white chocolate baking squares
- egg yolks
- sugar
- whipping cream
- Optional: raspberry syrup and raspberries
See recipe card for exact amounts.
Instructions for Filling Liqueur Glasses
Filling: I have a few long handled ice tea spoons that work well for filling small glasses and not blobbing it on the sides. Find something in your kitchen that works.
Transporting: Arrange filled glasses in a baking pan with sides. Fill any empty space with a can or bottle so the glasses fit snugly and won't get knocked over. Cover the whole tray with a piece of plastic wrap. Extra points if you kept the box your glasses came in because that's the easiest way to transport them.
Serving: Buy tiny disposable spoons online or look for them at the grocery store or Dollar Store. Buy them when you see them, they're essential for people to eat their mousse.
Substitutions & Variations
The raspberry sauce is an optional garnish. I make homemade raspberry sauce every summer with raspberries from my garden. If I hide it in the back of the fridge it will be just fine to cover this white chocolate mousse during the Christmas holiday of even on my Valentine's Quinoa Chocolate Cake.
Storage
I typically make mousse one day in advance for maximum freshness. If kept in an airtight container it will be at its' best for up to 3 days.
Get The Tools
I have a dozen liqueur glasses and borrow from friends for a larger party. If you like the idea of individual portions here are some fun ways to serve dessert.
Top Tip: Serve Individual Portions
Become the person who takes dessert, in individual portions, wherever you go. From casual summer picnics to special occasions, and everything in between, having some go-to dishes makes life easier. There are less decisions to make and you'll start to see more ideas when you've narrowed it down. Best of all, there will always be a safe gluten-free dessert everywhere you go.
White Chocolate Mousse
Ingredients
- 7 oz white chocolate
- 2 egg yolks
- 2 tablespoon sugar
- ¼ cup whipping cream first amount
- 1 cup whipping cream second amount
OPTIONAL GARNISH – raspberry syrup and raspberries
Instructions
- Chop chocolate and put into large glass bowl. Place a strainer over top of the bowl and set aside.
- In a small bowl of a stand mixer whisk egg yolks and sugar until pale, about 2 minutes. Set aside.
- Pour first amount of cream into a small saucepan, place over low heat and bring to a simmer.
- Slowly pour hot cream into egg yolk on low speed to avoid cooking the eggs.
- Pour mixture back into the saucepan on low heat and stir with until it thickens slightly.
- Pour hot egg mixture into the strainer over the chocolate. Using a spatula press on the solids in the strainer then scrap the mixture from the bottom of the strainer into the bowl. Remove the strainer and stir constantly until the mixture is smooth and all chocolate is melted. Set aside.
- In the small bowl of a stand mixer whip the whipping cream until stiff peaks form. Fold half the whipping cream into the chocolate mixture to lighten. Then fold in remaining whipping cream until smooth.
- Divide white chocolate mousse into shot glasses, liqueur glasses, sherry glasses or martini classes. Refrigerate for 1 hour.
- Top with a tiny amount of raspberry syrup and a single raspberry and serve.
Nutrition
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Steshni Corea
what a treat!