Best 7 White Chocolate Mousse With Dark Chocolate Sauce Recipes

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Indulge in a culinary symphony of flavors with our exquisite white chocolate mousse, elegantly complemented by a rich and decadent dark chocolate sauce. Experience the perfect balance of sweetness and bitterness as the creamy mousse melts in your mouth, while the velvety sauce adds a layer of sophistication to this delightful dessert.

Learn how to craft this culinary masterpiece with our easy-to-follow white chocolate mousse recipe, guiding you through each step to achieve a light and airy texture. Discover the art of tempering chocolate for the dark chocolate sauce, a technique that ensures a smooth and glossy finish.

For those seeking a delightful twist, explore our variations section, where you'll find tantalizing options to customize your mousse and sauce. Create a refreshing raspberry white chocolate mousse with a vibrant raspberry sauce, or add a touch of elegance with a salted caramel white chocolate mousse paired with a salted caramel sauce.

Additionally, we offer a vegan white chocolate mousse recipe for those with dietary preferences or allergies, ensuring everyone can savor this delectable dessert. Indulge in the richness of a dark chocolate ganache recipe, perfect for topping cakes, cupcakes, and other sweet treats.

Whether you're a seasoned pastry chef or a home cook looking to impress your loved ones, our comprehensive guide to white chocolate mousse and dark chocolate sauce will equip you with the knowledge and techniques to create a dessert that will leave a lasting impression.

Let's cook with our recipes!

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Provided by Claire Robinson

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional

Steps:

  • In a large glass bowl, place the chopped white chocolate and set aside.
  • Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  • In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  • Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
  • In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
  • Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
  • Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Provided by Food Network

Categories     dessert

Time 1h53m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Chocolate Bag, recipe follows
8 ounces semisweet chocolate
Mixed berries
Mint sprigs

Steps:

  • Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
  • The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
  • In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
  • Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
  • Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

WHITE CHOCOLATE MOUSSE WITH DARK CHOCOLATE SAUCE



White Chocolate Mousse with Dark Chocolate Sauce image

Provided by Susie Campbell

Categories     Chocolate     Dairy     Dessert     Fall     Chill     Bon Appétit     Guam     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

8 ounces imported white chocolate (such as Lindt), chopped
1 cup plus 6 tablespoons chilled whipping cream
4 tablespoons light corn syrup
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Fresh mint sprigs (optional)

Steps:

  • Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)
  • Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired.

WHITE CHOCOLATE MOUSSE



White Chocolate Mousse image

Slices of this creamy white chocolate mousse served with a dark chocolate sauce laced with rum....YUMMY!

Provided by S I

Categories     Other Desserts

Number Of Ingredients 11

7 oz white chocolate, broken into squares
2 large eggs, separated
4 Tbsp caster sugar
1/2 pt (1 1/4 cups) heavy cream
1 pkg powdered gelatine
2/3 c (5 fl oz) greek yogurt
2 tsp vanilla extract
FOR THE SAUCE
2 oz semisweet chocolate, broken into squares
2 Tbsp dark rum
4 Tbsp light cream

Steps:

  • 1. Line a 4-cup loaf pan with parchment paper. Melt the white chocolate in a heatproof bowl over simmering water, then remove from the heat.
  • 2. Whisk the egg yolks and sugar in a bowl until pale and thick, then beat in the melted chocolate.
  • 3. Heat the cream in a small pan until almost boiling, then remove from the heat. Sprinkle the powdered gelatine over the cream, stirring until completely dissolved. Pour on to the chocolate mixture, whisking vigorously until smooth.
  • 4. Whisk the yogurt and vanilla extract into the mixture. In a clean, grease-free bowl, whisk the egg whites until stiff, then fold them into the mixture. Pour the mixture into the prepared loaf pan, level the surface and chill until set.
  • 5. TO MAKE THE SAUCE: Melt the chocolate with the rum and cream in a heatproof bowl over simmering water, stirring occasionally, then leave it to cool completely.
  • 6. When the mousse is set, remove from the tin. Serve in slices with the cooled chocolate sauce.

COMMANDER'S PALACE WHITE CHOCOLATE MOUSSE



Commander's Palace White Chocolate Mousse image

The name derives from the first owner, Emile Commander, who opened this New Orleans institution in 1880 in the Garden District. In 1974, the Brennans took over and started the famous jazz brunch. This mousse, served with raspberry sauce, is a staple of the menu. Prep time does not include chilling time. Plan to make a custard or sabayon with the egg yolks you'll have left over.

Provided by Chef Kate

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup fresh raspberry
1/4 cup sugar
1/4 cup brandy
6 ounces white chocolate (such as Lindt)
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
8 egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
2 tablespoons heavy cream
shaved semisweet dark chocolate (to garnish)

Steps:

  • Make the raspberry sauce:.
  • In a saucepan, combine the raspberries and the sugar.
  • Bring to a boil, reduce to a simmer, and cook for two minutes.
  • Flame with the brandy and stir until the flame is extinguished.
  • Pour sauce through a fine sieve and reserve.
  • Prepare the mousse:.
  • Slowly melt the chocolate in a double boiler over very low heat.
  • Whip the one and a half cups of heavy cream until soft peaks form.
  • Add confectioner's sugar and whip until stiff peaks form.
  • Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
  • When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
  • Slowly add the chocolate mixture to the whipped cream, folding gently.
  • Then, fold the egg whites and the chocolate/cream mixture together.
  • To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
  • Spoon the mousse over the sauce.
  • Chill for at least two hours.
  • Garnish with shaved semisweet dark chocolate.

Nutrition Facts : Calories 520.7, Fat 33.2, SaturatedFat 20.4, Cholesterol 94.3, Sodium 123.7, Carbohydrate 43.2, Fiber 1.4, Sugar 39.5, Protein 8

WHITE CHOCOLATE MOUSSE WITH POMEGRANATE SAUCE



White Chocolate Mousse with Pomegranate Sauce image

A luscious pomegranate sauce and a sprinkling of seeds add a festive touch to this elegant mousse served in a cone made of chocolate. It's lovely for romantic occasions, too. -JoAnn Mathias, Hoschton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

3/4 cup unsalted butter, cubed
1 package (12 ounces) white baking chips
2 cups heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks, lightly beaten
1 envelope unflavored gelatin
1/3 cup cold water
CHOCOLATE CONES:
Parchment paper
9 ounces bittersweet chocolate, melted
SAUCE:
2 tablespoons cornstarch
1/4 cup cold water
1 bottle (16 ounces) pomegranate juice
1/2 cup pomegranate seeds

Steps:

  • In a large saucepan, combine butter, baking chips, 3/4 cup cream and sugar; cook and stir over low heat until smooth and sugar is dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat., In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes., In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving., For chocolate cones, make eight paper cones to coat with chocolate. Cut four 8-in. circles from parchment paper; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end., Brush about half of the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving., For sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely., To serve, spoon sauce onto dessert plates. Carefully peel parchment paper from chocolate cones. Fill cones with mousse; arrange carefully over sauce. Sprinkle with pomegranate seeds.

Nutrition Facts :

WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE



White Chocolate and Strawberry Terrine with Dark Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Strawberry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 18

Terrines
2 3/4 cups frozen unsweetened strawberries, thawed, drained
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3/4 cup sugar
1/3 cup water
1 tablespoon light corn syrup
4 large eggs white
1/2 teaspoon cream of tartar
1 1/2 cups chilled whipping cream
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
Dark Chocolate Sauce
1 cup half and half
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon instant espresso powder
1 teaspoon vanilla extract

Steps:

  • Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
  • Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
  • Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
  • Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
  • Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
  • Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
  • Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
  • Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
  • To make chocolate sauce:
  • Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

Tips:

  • For a smoother mousse, make sure the white chocolate is finely chopped before melting it.
  • Use a whisk to beat the egg whites until they are stiff peaks. This will help to incorporate air into the mousse, making it light and fluffy.
  • Be careful not to overbeat the mousse. Overbeating will cause it to become grainy.
  • Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
  • Serve the mousse with fresh berries or whipped cream.

Conclusion:

This white chocolate mousse with dark chocolate sauce is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. The mousse is light and fluffy, with a rich white chocolate flavor. The dark chocolate sauce adds a touch of bitterness that balances out the sweetness of the mousse. This dessert is sure to impress your guests.

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