There are few things in life as exquisite as a tall glass of luscious chocolate mousse. It is one of those things that may not really be hard to whip up, but not many would do it at home. Nothing makes my friends more happy than the mention of mousse for dessert. Many years ago I used to dream of owning a mousse shop that would sell every flavour of mousse under the sun. I also set out to test recipes and flavors. The testing continued even as of today but the mousse shop of my dreams was long forgotten. Much the same way the cupcake shop, a cake shop, a handmade chocolate shop, candles, flowers, a store all about cake decorating tools came about existing and then disappeared. In my dreams:-) Who said life doesn’t give you options! There are so many to choose from. I tell my husband that maybe some day I’ll bundle everything together and open up a store. Even if it doesn’t have all of it, mousse is definitely going to be there. Rose flavoured mousse will be on top of my list.
If you have been following me on Instagram, you might have heard me ranting all the time about my obsession with rosewater. That bottle occupies a place on the top rack of my cupboard at eye level. The only others that share that space are milk and white chocolate, orange blossom water, culinary lavender, gold dust and some cupcake decorating items. So basically these are my absolute favorite things. I have quite a few mousse recipes on the blog but not with white chocolate. Also, all my recipes until now are egg yolk based as I am a fan of the rich, decadent mousse variety. This one is different. This chocolate mousse is actually easier to make and uses egg whites only. The rest is just cream, white chocolate, rosewater and sugar.
To get the ombre effect, once I whipped up the mousse, I divided them into 3 bowls and tinted them with pink food colour. I think the appearance of the mousse takes it to a different level. If you are not fond of white chocolate, I would recommend adding a bit of orange zest or orange liquor (or even lemon) or fresh berries or anything tart to cut down the sweetness. This is one dessert that is really sweet (typical of white chocolate). If you are fond of white chocolate, you are in for the biggest treat of your life!
Rose And White Chocolate Mousse
Serves 4
Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts. Remove from heat.
Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the sugar and beat until the sugar dissolves. Add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Add the white chocolate and rosewater and use a metal spoon to fold until just combined.
Divide the mixture between two or 3 bowls and tint with a desired shade of food colour (preferably pink since we are using rose). Layer them in serving glasses pouring each layer gently so as not to deflate the mousse. Place in the refrigerator to set for about 3-4 hours.
Serve with shaved white chocolate, candied rose petals or meringues.
These are so, so pretty, Sonali! the ombre effect is gorgeous. I really think your mousse shop needs to happen…I can just picture the array of colors and flavors! : )
That is so sweet of you Monica! I wish, yes some day in the future. Thanks so much my friend:-)
Dearest Sonali, BONJOUR!
I am late to this mousse party, but for good reason. I was out in the garden all day long and the weather was perfect; and the type of day that warrants a mousse such as this for dessert!
I think of you all the time when I watch “The Great British Baking Show” – and we are currently watching some back episodes. The British bakers show such innovative skills as they dazzle us American viewers with such things as rosewater infused biscuits and cakes, and other delicious things. I was just showing my husband your IG page yesterday and he is ANXIOUS for me to get out of school so I can have the proper time to get to baking!
Thank you for this colorful, wondrous world of yours. HUGS! Anita Rivera
You are not late at all my dear Anita! You should know that I will reserve two glasses of mousse only for you. Your words make my day and your friendship is so dear to me! Your husband is sweet just like you:-) Thank you so much.
Rosewater makes everything beautiful, does it not? But you make everything beautiful, too!
Awww…my dear Abbie! You are wonderful! Thank you 🙂
How cute are these! I totally agree, your little shop has to happen. Have a wonderful week Sonali.
You too my darling! Thanks a bunch.
These look and sound delicious!
I am so glad you think so Lucy! Thank you so much:-)
So beautiful… and even serene! You have transformed a simple mousse into a very elegant dessert. Guests will be thrilled to have this!
Thanks so much Denise! Have a beautiful end of the week my friend:-)
Hey sonali,
I’m planning to make this for my daughter’s birthday party. Only I’ll put them in mini dessert glasses. How long ahead can I make these in advance? Please need help, I haven’t made this ever, I’m scared to but these are just breathtaking so beautiful and I really want to impress the crowd. Love you
Hi Sara, so happy to hear that! You could make them up to 2 days in advance. It’s not a difficult recipe..just make sure you follow the steps correctly. Good luck to you:-)
Thank you so much!
Hi! I want to make this next weekend for a dinner party…I had two questions:
1. By thickened cream do you mean heavy cream? Or is this cream that is cooked on the stove to thicken.
2. Making this 2 days in advance will not affect the taste?
Thank you!
Hi Zainab, yes thickened cream is the same as heavy cream. If you store them in the refrigerator covered well (I use cling film) It should not affect the taste. The important thing is that the smells from the fridge should not get into them so if they are tightly sealed, they remain intact. Hope this helps!
Absolutely! Thank you so much!
Absolutely………..,. I am actually at a loss of using an adjective here. Sona…. just gazing at your food pictures is a treat. What else can I say?