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White Chocolate Mousse


  • 1440g x White Chocolate
  • 6 x Medium Sized Egg Yolks
  • 360g x Double Cream
  • 1440g x Whipped Cream


  1. Place the double cream into a pan and bring to the boil then remove from the heat
  2. Allow your double cream to cool to blood temperature
  3. Melt the chocolate in a bowl placed on top of a pan of boiling water (Bain Marie) until chocolate has just melted
  4. Separate the egg yolks from the whites and then break the egg yolks gently with a fork
  5. Add egg yolks to the melted chocolate, then add the mixture into the cooled double cream
  6. Fold this mixture gently into the whipped cream and pour into glasses or bowls
  7. Place in fridge to set and allow 2-3 hours before serving
  8. Garnish with a topping of your choice - Summer Berries, Sprigs of Mint, Chocolate Curls are just some ideas but be creative!