Vanilla Bean White Chocolate Mousse
This creamy, dreamy recipe for White Chocolate Mousse with festive sugared berries is sure to delight and impress your loved ones this holiday season. This decadently rich vanilla-flecked dessert takes just a few minutes of active time to create, but is sure to leave your guests talking about it for a long time to come.
Servings: 4 Servings
Calories: 313kcal
Equipment
- Serving Cups
Ingredients
White Chocolate Mousse
- 1 cup quality white chocolate
- ⅓ cup unsalted French butter
- 3 eggs yolks and whites separated
- ¼ cup granulated sugar (added in two separate stages)
- 2 teaspoon vanilla bean paste or vanilla extract
Sugared Cranberries & Assembly
- ½ cup water
- ½ cup sugar
- 1 cup cranberries
- ¼ cup raspberries
- 1 rosemary sprig
- ¼ cup pomegranate seeds
Instructions
White Chocolate Mousse
- Melt white chocolate and butter together in a bowl over a bain-marie until fully melted1 cup quality white chocolate, ⅓ cup unsalted French butter
- Meanwhile, add egg yolks, vanilla and one tablespoon of your sugar into a small bowl and whisk with an electric mixer for 5 minutes until the mixture has become lighter in color and creamy.3 eggs, 2 teaspoon vanilla bean paste, ¼ cup granulated sugar (added in two separate stages)
- In a separate bowl, add egg whites and remaining sugar, whisking with an electric mixer until you get soft, peaks3 eggs, ¼ cup granulated sugar (added in two separate stages)
- Add the melted chocolate and butter into the egg yolk mixture and mix to combine using a spatula.1 cup quality white chocolate
- Then, add ½ of your egg white mixture into the egg yolks, mixing until well combined. Add the remaining egg whites, this time folding gently to mix until the mixture is smooth.
- Add mousse into your serving cups and chill for at least an hour before garnishing.
Sugared Cranberries & Assembly
- Bring water and sugar to a simmer making sure that the sugar is completely dissolved. Remove from heat and let cool for 15 minutes.½ cup water, ½ cup sugar
- Add cranberries into the saucepan and let the cranberries sit in the sugar syrup for 10-15 minutes.1 cup cranberries
- Remove the cranberries from the syrup and allow them to dry on a paper towel for one to two hours. Note that you can certainly use the cranberry syrup for other purposed – there’s no need to get rid of it! ( Happy Hour Anyone?!)
- Coat the dried berries in granulated sugar and start to garnish the set mousse with rosemary, raspberries, cranberries, and pomegranate seeds!¼ cup raspberries, 1 rosemary sprig, ¼ cup pomegranate seeds
Notes
FAQs
- How long will the white chocolate mousse last? Once made, it should last well in the fridge for up to 5 days. You can also freeze the mousse for up to 2 months. When you are ready to serve, DO NOT be tempted to heat the mousse - simply allow it to defrost in the refrigerator until it is easily spoonable.
- Can I make the sugared berries in advance? Sugared berries will last for 2-3 days in the fridge, but they may start to weep a bit over time.
- Can I use frozen berries? I don’t recommend using frozen berries to turn into sugared berries, as their cell walls start to break down in the cold temperatures and lead them to release a lot of liquid. All that said, feel free to use whole frozen berries that you macerate in a touch of sugar, or turn them into a gorgeous coulis instead.
- What if I’m not a fan of berries with white chocolate? No worries! Try using a vegetable peeler to create chocolate curls in white, milk or dark chocolate instead.
Nutrition
Calories: 313kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 52mg | Potassium: 107mg | Fiber: 2g | Sugar: 29g | Vitamin A: 668IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
