A recipe for Honey White Chocolate Mousse along with an overview of my friend’s Winnie the Pooh themed baby shower! This light and airy mousse is an easy make-ahead dessert with notes of honey and white chocolate.
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Winnie the Pooh Baby Shower
My dear friend Lauren, from Sew You Think You Can Cook, is having a baby this summer and we celebrated with a Winnie the Pooh themed baby shower for her last weekend!
Her friend Kate and I joined together to host the baby shower. We started by making these Winnie the Pooh Invitations.
Kate’s handwriting is much better than mine, so she wrote the quote and drew the umbrella on each invite. I used scrapbook border punches for the edging and added a Winnie the Pooh embossed dye cut made with my Cricut Cuttlebug Machine.
Winnie the Pooh Decor
Kate did an absolutely amazing job with the decor.
She painted 4 canvases to create a Winnie the Pooh scene. She also painted Lauren’s Hundred Acre Wood sign using the back of cereal boxes, put together a wreath for the door, decorated tea candles with little bee tags, and made a rain cloud to hang over the gift table.
I got the idea from D Park Photography to paint clay pots to resemble “hunny pots.” I made a smaller one to hold the silverware and a larger one for cards on the gift table.
Kate created such a beautiful cake for the shower. She formed the dark chocolate base into the shape of a book and covered it with cream cheese frosting. On top, she drew the Pooh and Piglet image with melted chocolate, and filled it in with frosting.
I especially love the quote: “As soon as I saw you, I knew an adventure was going to happen.”- Pooh.
I found the inspiration for the “hunny pots” over on Sugar Hero! Check out her recipe for step-by-step instructions on how to make this adorable dessert. Chocolate bowls are filled with a honey white chocolate mousse and decorated to match the Winnie the Pooh/Bee theme.
Right before the shower, I drizzle melted white chocolate around half of the pots to resemble honey (also completely at room temperature to keep the bowls from melting) and piped bees on the other half. I placed them back in the refrigerator until the shower started.
Kate and I worked together to make Tigger Tails as favors. We coated pretzel sticks in Wilton Orange Candy Melts (Amazon Link) and placed the pretzels on parchment. Once the candy melts set, we drizzled them with dark chocolate.
We got the Tigger Tail idea from Handmade by Meg K.
For the food, we served:
- Vegetable platter with dip (Rabbit’s Garden)
- Spinach dip in a bread bowl (Owl’s Spinach Dip)
- Pita pouches with roasted chicken and toppings (Kanga and Roo’s Pita Pouches)
Beverages included Strawberry Lemonade (Piglet’s Pink Lemonade), Blueberry Iced Tea (Eeyore’s Blueberry Iced Tea), and water.
Lauren loves games, so we put together The Price is Right and Bingo.
For The Price is Right, I created a word document and added 10 baby items to guess the price. I used a mixture of items off her baby registry and common baby items at Target.
I found a template for the Bingo cards from One Tough Mother (no longer active). She has five different cards available, so I used paint to switch around a few squares to create 10 unique bingo cards total.
I used my scrapbooking Double Embossed Button punch to create little buttons to cover the spaces.
Overall, it was such a wonderful day and I am so happy Lauren enjoyed everything. Congratulations Lauren on your new adventure!
Honey White Chocolate Mousse
To pair with the post, I am sharing a recipe for Honey White Chocolate Mousse! This light and airy dessert is perfect for entertaining. It comes together with only about 15 minutes of prep and requires at least 2 hours (and up to 3 days) of refrigeration to set. Simply remove from the refrigerator and garnish immediately before serving.
Gelatin is combined with cream, honey, and white chocolate to create the base, then folded with whipped cream to help add to the airy texture. The mixture is poured into small, individual serving glasses and refrigerated for a couple of hours until set or up to three days.
Right before serving, top with a thin layer of honey if desired along with additional whipped cream, fresh raspberries, and a small sprig of mint.
A Few Tips
Do not boil the cream and honey mixture. Cook just enough to steam and dissolve the gelatin/melt the white chocolate.
Take care not to over-beat the whipped cream. You want the consistency to be light with soft peaks to help keep the smooth texture.
Make sure to fold the whipped cream well into the white chocolate mixture. Otherwise, they will create separate layers as they chill.
Refrigerate, covered, for at least 2 hours to set and up to 3 days.
Top the Honey White Chocolate Mousse with a thin layer of honey if desired immediately before serving. If the honey is too thick to pour, microwave or heat on the stove briefly until barely runny. Allow to cool slightly before pouring onto the cold mousse. If the honey is too hot, it will melt into the mousse and ruin the light texture.
Looking for more recipes with honey?
- Vanilla Honey French Toast
- Agurkai su Medumi (Lithuanian Cucumbers with Honey)
- Honey Almond Coffee Cake
Honey White Chocolate Mousse Recipe
Adapted from Sugar Hero
Honey White Chocolate Mousse
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
- Honey for drizzling
- Fresh raspberries
- Whipped cream
- Fresh mint
- In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
- 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.
- 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.
- 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.
- Gently fold in 1/3rd of the cream into the white chocolate mixture. Continue to fold in the remaining whipped cream until incorporated.
- Divide the prepared mousse among small serving glasses. Cover and refrigerate until set, 2 hours to overnight.
- 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.