White Chocolate Mousse

This recipe is an adaptation of the White Chocolate Mousse recipe on page 73 of Chocolate Passion by Tish Boyle, reprinted with Tish Boyle's permission. I slightly modified the steps and I added 1/4 cup of sugar to the whipped cream.


  • 1/4 cup water
  • 2 1/4 tsp powdered gelatin
  • 1/4 cup/1 oz cornstarch
  • 1/4 cup/1.75 oz sugar
  • 2 cups milk, divided
  • 2 large eggs plus 1 large egg yolk
  • 6 oz good-quality white chocolate, such as Lindt, finely chopped
  • 2 Tbsp/1 oz unsalted butter, cut into small pieces
  • 2 tsp vanilla extract
  • 2 cups heavy cream
  • 1/4 cup/1.75 oz sugar
  • Place the water in a small cup. Sprinkle the gelatin over the water and let the mixture soften while you prepare the mousse.
  • In a medium bowl, whisk the cornstarch, sugar, 1/2 cup milk until smooth. Whisk in the eggs and egg yolk until blended. Pour the remaining milk in a heavy, noncorrosive saucepan. Cook over medium heat, stirring occasionally, until small bubbles form around the side of the pan. Gradually whisk 1 cup of the hot milk mixture into the cornstarch/sugar/egg mixture until blended. Pour this mixture back into the saucepan.
  • Continue cooking over medium heat, whisking constantly until the mixture starts to form bubbles. Continue stirring and boil the mixture for 2 minutes. Take the pan off the heat. Add the white chocolate and the gelatin mixture. Whisk until smooth. Stir in the butter until blended.
  • Strain the mixture through a sieve into a large bowl. Stir in the vanilla extract. Place the bowl over a bowl of ice water and stir for 5 to10 minutes, until cool. Remove the white chocolate mixture from the bowl of iced water.
  • In a chilled large bowl, using a handheld electric mixer set at medium speed, beat the cream and sugar until soft peaks begin to form. Do not overwhip the cream. Using a rubber spatula, fold one-third of the whipped cream into the white chocolate mixture to lighten it. Fold in the remaining whipped cream.
  • Approximately 8 cups
Serve the mousse as-is, or use it as a cake filling or frosting. Refrigerate leftover mousse.