White Chocolate Mousse with Mango Jelly
Silky white chocolate mousse topped with vibrant mango jelly and fresh fruit. Whipped cream and whipped egg whites create an airy, delicate texture. Requires overnight refrigeration. Finished with diced mango and white chocolate shavings for a sophisticated dessert.
Ingredients
- 5 ½ oz white chocolate, chopped
- ⅓ cups cream, for ganache
- 2 ¾ oz egg whites, room temperature
- 0.1 cups sugar, divided
- ⅝ cups heavy cream, for whipping
- 8 ½ tbsp mango juice, fresh or bottledpassion fruit juice1:1tropical
different flavor profile
- 1 sheet gelatine, unflavoredagar agar powder0.5 tsp per sheetvegan
vegetarian alternative
- fresh mango, for topping, diced(optional)
- white chocolate, for shavings, topping(optional)
Instructions
- 1
Chop white chocolate into small pieces and melt over a water bath or microwave in 10-second intervals.
- 2
Bring cream to a simmer and pour over chocolate. Let sit 1 minute, then whisk until smooth. Set aside covered in plastic wrap to cool.
- 3
Whip heavy cream to soft peaks, transfer to a plastic container, and refrigerate.
- 4
Once ganache has cooled but not completely set, beat egg whites with 10% of the sugar at medium-low speed.
- 5
Add remaining sugar when egg whites are almost done and whisk at high speed for 30 seconds.
- 6
Fold whipped cream into ganache until smooth and fully incorporated.
- 7
Fold in egg whites in 2 additions delicately using a rubber spatula or whisk.
- 8
Fill 6 small wine glasses 3/4 full with mousse batter using a piping bag or ladle.
- 9
Cover with plastic wrap and refrigerate overnight.
- 10
Soak gelatine sheet in ice cold water.
- 11
Bring 1/3 of mango juice to a boil and whisk in hydrated gelatine after squeezing out excess water.
- 12
Pour juice and gelatine mixture into remaining 2/3 mango juice and whisk to combine.
- 13
Top set mousse with a layer of jelly about ¼" thick and refrigerate until set.
- 14
Test jelly by moving glass gently to ensure it doesn't budge.
- 15
Top with fresh diced mango and white chocolate shavings.
Tips
Use ice-cold water for gelatine hydration to ensure proper setting.
Fold egg whites gently in two additions to maintain volume and airy texture.
Test jelly doneness by gently tilting the glass; it should not shift if fully set.
Ensure ganache is cooled but still pourable before folding in whipped cream and egg whites.
Good to Know
Covered in plastic wrap, refrigerated up to 2 days.
Mousse can be prepared and refrigerated overnight before adding jelly layer.
Serve chilled in small wine glasses directly from refrigerator.
Common Mistakes
Overfold egg whites to avoid deflating the mousse and losing airy texture
Skip squeezing excess water from gelatine to avoid diluting jelly
Add jelly while mousse is still warm to avoid breaking the set layer
Substitutions
Vegan Options
vegetarian alternative
General Alternatives
different flavor profile