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May 9, 2014

White Chocolate Mousse MainOmbre White Chocolate Mousse

As Mother’s Day approaches, I really had to think long and hard about which recipe to post. How many mothers out there would actually prepare a meal on the very day that they are supposed to be celebrated, left to sleep in and languish lazily about on Sunday morning while other family members got on with the business of spoiling and toiling to honor the queen of their castle. But I figured this dessert was pretty and pink enough to call on the talents of spouses, teens and carefully guided little hands alike and we all know that nothing tugs at Mom’s heart strings more than good intentions, great effort and the giddy excitement that comes with being proudly presented with a homemade, imperfect confection from one’s offspring. So my suggestion is to leave your iPad lying around open on this page after loudly oohing and aaahing – someone in your house will pay attention and begin conspiring. This dessert is just far too pretty to ignore…


P.S.  The original recipe which remains white is served in a glass bowl the white chocolate Lindt Lindor balls dotted over the top of it, slightly submerged in the mousse. A gorgeous presentation and less time-consuming.



White Chocolate Mousse Process

mothers day detail

(serves 8)

8-ounces (250g)white chocolate, broken into pieces

3 eggs

1 tsp vanilla extract

1/4 cup (55g) sugar (extra fine if possible)

1 1/4 cups(300g) heavy whipping cream

2 bags of Lindt Lindor White Chocolate balls



  1. Melt chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool. Or alternately, melt the chocolate in a glass bowl in the microwave in 30 second increments for about 1 1/2 minutes, stirring after each 30 seconds.
  2. Meanwhile, separate 2 eggs and set the egg whites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
  3. Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
  4. In a separate bowl with clean beaters, beat egg whites with remaining 1 tbs sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible.
  5. Divide the mousse into 3 equal portion and place in 3 bowls. Add food coloring of your choice, one drop in the first bowl, 2 drops in the second bowl and 3 drops in the third bowl. Stir briskly with a spatula to evenly distribute the color. Carefully pour the darkest shade into glass serving containers of your choice. Refrigerate for 15 minutes, then pour in the next shade of mousse? Refrigerate again for 15 minutes and pour in the lightest color mousse. Chill for 4-6 hours until mousse is set, then serve.


I used pink cotton candy to decorate individual servings. Fresh raspberries or sliced strawberries would be a great garnish too. Garnish just before serving.