White Chocolate Mousse With Mixed Berries Recipe

For the rapidly approaching Memorial Day holiday, I’ve been on the hunt for a patriotic dessert to show off my proud red, white, and blues. Because I’m heading over to a friend’s house for a barbecue, a make-ahead dessert that I could assemble on the spot would be ideal. Light and airy Berries and White Chocolate Mousse seemed like the perfect sweet ending to an afternoon of grilling. It’s totally low stress: This dessert can be made the night before and stored in a closed container in the refrigerator.

recipe for white chocolate mousse

If you haven’t made a mousse before, it can sound intimidating. Let me assure you that it’s pretty simple with only a couple ingredients. The key lies in combining slow-cooked egg yolks with heavy cream until it reaches a rich consistency.

I opted to use half a pod of whole bean vanilla in this recipe for an extra-decadent flavor. Simply cut the bean in half horizontally, then use a knife to score it down the center vertically. Use a small spoon to scrape out the seeds and reserve the pod for another use.

The fastest way to melt chocolate

Then it’s time to melt your chocolate. I started with a whole block and shaved off chunks until it measured 3 ounces on a scale. (You can also work with chocolate chips for convenience.) The fastest way to melt chocolate is in a heat-proof bowl in the microwave, stopping every 30 seconds to whisk the chocolate until it reaches a smooth consistency. It should take about 60-90 seconds.

How to Make White Chocolate Mousse

The next step is to combine the sugar, 1/4 cup water, and egg yolks in a medium metal bowl. Set this over a simmering saucepan of water to create a double boiler. Whisk the yolk mixture constantly over medium heat until it reaches 140° F on a thermometer, which should take about 5 minutes. (Watch for the mixture to become thick enough to coat the back of a spoon.) Whisk the entire time the yolks are working toward that temperature, as it’s easy for eggs to overcook and become grainy. Once this mixture is ready, remove it from the heat and add the warm melted chocolate and the vanilla bean seeds to the mixture.

Beat the heavy cream in a separate bowl and gently combine the chocolate mixture with the cream in batches until evenly distributed. The mixture will still be runny until it has time to thicken in the refrigerator. Let it cool for at least 3 hours or overnight.

When you’re ready to serve, layer the mousse in glasses along with fresh berries. You should end up a with a delightfully colorful and light dessert that will wow the crowd.