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Dark and White Chocolate Mousse

spoon with chocolate mousse and whipped cream

Dark and White Chocolate Mousse – rich, creamy, dark chocolate and white chocolate mousse is a just-right dessert for a party, especially when served in bite-sized portions!

Ingredients

Scale
  • 1 1/3 cups heavy whipping cream
  • 2 TBSP powdered sugar
  • 4 oz. bittersweet chocolate baking bar (60% cacao), chopped
  • 1/3 cup whole milk
  • Optional: 1/2 tsp vanilla + pinch of salt
  • 4 oz. white chocolate baking bar, chopped
  • 1/3 cup creme fraiche (or whole milk)
  • Optional: raspberries and/or chocolate shavings

Instructions

  1. Whipped Cream: Place the bowl of a stand mixer in the freezer for 15 minutes before preparing the whipped cream. Once the bowl is chilled, add the heavy cream and powdered sugar to the bowl. Mix on medium speed, gradually increasing the speed as it thickens, for 3-5 minutes until thick with medium peaks. Place in the fridge while you prepare the mousse.
  2. Dark Chocolate Mousse: Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Add the chopped chocolate to the saucepan, stirring occasionally, until melted. Meanwhile, add the 1/3 cup whole milk to a small saucepan and heat over low until warm. Once the chocolate is melted, slowly pour the milk into the bowl of melted chocolate, stirring until combined, smooth, and silky (if it looks like it’s separating – just keep stirring!). If using, stir in the vanilla and the pinch of salt.
  3. Set the chocolate mixture aside to cool slightly for about 10 minutes. Then, fold in half of the whipped cream (approximately 1 cup and around 2 tablespoons). Fold until it is combined and then divide the mousse between individual serving glasses, ramekins, or dessert dishes. You can also pipe the filling in to create layers with the white chocolate mousse.
  4. White Chocolate Mousse: Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Add the chopped white chocolate to the saucepan, stirring occasionally, until melted. Meanwhile, add the 1/3 cup creme fraiche to a small saucepan and heat over low until warm. Once the chocolate is melted, slowly pour the milk into the bowl of melted chocolate, stirring until combined, smooth, and silky (if it looks like it’s separating – just keep stirring!).
  5. Set the chocolate mixture aside to cool slightly for about 10 minutes. Then, fold in half of the whipped cream (approximately 1 cup and around 2 tablespoons). Fold until it is combined and then divide the mousse between individual serving glasses, ramekins, or dessert dishes. You can also pipe the filling in to create layers with the dark chocolate mousse.
  6. Chill the mousse for at least 2 hours before serving; top with raspberries, additional whipped cream, and/or chocolate shavings as desired.

Equipment

Notes

Mousse can be made a day in advance, tightly covered.

Recipe adapted from Food Network.

Keywords: eggless, easy, quick, no bake, dessert, chocolate, holiday, valentine's day, christmas, new years eve

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