White chocolate mousse

White chocolate mousse

If you love white chocolate like we do, you’ll love this white chocolate mousse recipe. It’s pure decadence.


250g white chocolate

80ml milk

5ml vanilla essence

3 eggs, separated

375ml cream

Pulp of 3 granadillas


Put the white chocolate, milk and vanilla essence in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Heat until the chocolate has just melted, stirring often. Allow cooling for 5 minutes.

Add the egg yolks to the melted chocolate one by one, beating well after each addition. Whisk the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.

Whisk the egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in two batches.

Divide the mousse among four ramekins, glasses or jars. Cover and chill for 3 hours or until set.

Remove from the fridge and spoon the granadilla pulp on top just before serving.

Recipe courtesy of


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