White Chocolate Mousse Cups

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  • 200g Good quality White chocolate, melted
  • 4 Egg yolks
  • 30ml Brandy
  • 350ml Cream whipped to soft peak
  • Berries, mint and white chocolate decorations to garnish


Whisk the egg yolks and brandy over a double boiler until light and fluffy. Fold in the melted chocolate and then fold in the cream. Spoon into cups and allow to set in the fridge. Once set, garnish with berries and chocolate decorations. Alternatively, for the chinese spoons: Pour the mousse into a container and cover and chill in the fridge until firm. Dip a dessert spoon in hot water and glide the spoon over the top of the mousse and carefully place the quenelle onto a chinese spoon. Decorate with mint leaf, raspberry and a chocolate swirl. NOTE: you can also use the white chocolate bavarois recipe from the raspberry charlotte. Just reduce the quantity of the recipe.