Description

This chocolate and white chocolate mousse recipe delivers a silky, rich, and indulgent dessert with the perfect balance of flavor. Made with high-quality chocolate, whipped cream, and a touch of vanilla, this mousse is light, airy, and perfect for any occasion. Whether you love the deep taste of dark chocolate or the creamy sweetness of white chocolate, this recipe has it all.

Ingredients

Scale

For Chocolate Mousse:

6 ounces (170g) dark chocolate (60-70% cocoa)
3 large eggs (separated)
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1/2 cup (120ml) heavy cream
1/2 teaspoon vanilla extract

For White Chocolate Mousse:

6 ounces (170g) high-quality white chocolate
1/2 cup (120ml) heavy cream (for melting)
1 cup (240ml) heavy cream (for whipping)
1 teaspoon vanilla extract
1 teaspoon gelatin (optional, for stability)
1 tablespoon water (to bloom gelatin)
1 tablespoon powdered sugar

Instructions

Chocolate Mousse:

Melt the Chocolate: Chop dark chocolate and melt it with butter over a double boiler. Stir until smooth. Let it cool slightly.
Prepare the Egg Yolks: Whisk egg yolks with 1 tbsp sugar until thickened. Stir in vanilla extract, then mix into the melted chocolate.
Whip Egg Whites: Beat egg whites with remaining sugar until soft peaks form.
Fold and Chill: Gently fold egg whites into the chocolate mixture, followed by whipped cream. Spoon into cups and chill for at least 4 hours.

White Chocolate Mousse:

Melt the White Chocolate: Heat white chocolate with 1/2 cup heavy cream over a double boiler. Stir until smooth. Let it cool slightly.
Bloom Gelatin (Optional): Mix gelatin with water, let it sit for 5 minutes, then microwave for 5-10 seconds until liquid. Stir into the chocolate mixture.
Whip Heavy Cream: Beat remaining 1 cup heavy cream with powdered sugar until soft peaks form.
Fold and Chill: Gently fold whipped cream into the white chocolate mixture. Spoon into serving cups and refrigerate for at least 3 hours.

Notes

Use high-quality chocolate for the best results.
Ensure chocolate is not too hot when mixing with eggs or cream to avoid curdling.
Gelatin is optional but helps stabilize white chocolate mousse.
Chill for at least 4 hours for the best texture.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Chilling
Cuisine: French

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 28g
Sodium: 40mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 7g
Cholesterol: 120mg

Keywords: chocolate and white chocolate mousse cake, white and chocolate mousse cake, white and milk chocolate mousse, white chocolate and raspberry mousse