White Chocolate Mousse
Prep time
Total time
Serves: 6 cups
  • White Chocolate for Baking 1 ¼cup (215g)
  • Whole Milk ⅓ cup (80ml)
  • Unflavored Gelatin 2 teaspoons
  • Water ¼ cup (60ml)
  • Confectioners Sugar 2 Tablespoons (15g)
  • Heavy Cream 2 cups (475ml)
  1. First bloom the gelatin by sprinkling it over the cold water. Let stand for 5 minutes.
  2. Once it has been bloomed, melt it gently in the microwave or in a small pot on the stove. DO NOT BOIL
  3. Heat the milk to about 120°F (not necessary to use a thermometer you just want it to be hot so it doesn't seize the chocolate when we combine the two.)
  4. Melt the white chocolate in a large mixing bowl and add the hot milk, whisk vigorously to a smooth paste.
  5. Add the melted gelatin mixture and whisk smooth.
  6. Whip the heavy cream with the confectioner's sugar to medium firm peaks.
  7. Cool the chocolate mixture so it is no longer hot, should be about 85°F
  8. Take about ⅓ of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream.
As with any mousse made with whipped cream it must be kept refrigerated at all times.

Store in an airtight container for up to 8 days

Same length of storage for this mousse once it is IN your cakes
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/white-chocolate-mousse-recipe/