Honey White Chocolate Mousse
A recipe for Honey White Chocolate Mousse! This light and airy mousse is an easy make-ahead dessert with notes of honey and white chocolate.
Servings 4 -6 Servings
Ingredients
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
Garnish:
- Honey for drizzling
- Fresh raspberries
- Whipped cream
- Fresh mint
Instructions
- 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.