Chocolate mousse with creme de cacao blanc

Dark Chocolate Mousse with Crème de Cacao Blanc

Sometimes, you just want rich indulgence—a dessert that’s unapologetically decadent and soul-satisfying. This dark chocolate mousse is exactly that: luscious, silky, and deeply flavored with notes of bittersweet chocolate and a whisper of vanilla cream. It’s the kind of dessert that makes you pause, close your eyes, and savor every spoonful.

There’s something beautifully nostalgic about chocolate mousse. It’s classic yet endlessly adaptable—a dessert that feels both elegant and comforting. What makes this version special is its balance: airy yet dense, sophisticated yet simple to make. The crème de cacao blanc, a sweet white chocolate cream, brings a touch of lightness to the rich mousse base, creating a harmonious blend that’s pure magic in every bite.

Whether you’re entertaining guests, celebrating a milestone, or treating yourself on a quiet evening, this dessert is your moment of guilt-free indulgence. Served in small pots or jars, it’s portable, perfectly portioned, and undeniably beautiful.

Why You’ll Love This Recipe

• Pure indulgence: Deep, velvety dark chocolate balanced with soft vanilla-scented cream.

• Elegant presentation: Individual portions in jars or ramekins look effortlessly refined.

• Make-ahead dessert: Sets beautifully overnight for stress-free entertaining.

• Customizable: Adjust sweetness, swap creams, or add toppings to your liking.

• Texture perfection: Silky, airy, and stable thanks to a touch of gelatin.

This dark chocolate mousse with crème de cacao blanc is more than a dessert—it’s a celebration of indulgence, texture, and simplicity. Every spoonful feels like an embrace: the deep, bittersweet mousse melting into the soft, sweet cream.

It’s a dessert that asks for no justification—just quiet appreciation. Whether you’re sharing it with someone special or savoring it alone, this mousse is proof that true joy often comes in small, chocolate-filled pots.

Don’t forget to save those leftover egg whites—I’ve got something special coming up for them next. Until then, enjoy this luxurious little escape.

Dark Chocolate Mousse with Crème de Cacao Blanc

Dark Chocolate Mousse

Ingredients

• 360 ml pouring or thickened cream

• 100 ml sour cream

• 1 gold leaf gelatine

• 2 eggs

• 2 egg yolks

• 320 g dark chocolate

Instructions

1. Melt chocolate gently over simmering water or in the microwave at half power. Allow to cool slightly.

2. Soften gelatine leaf in cold water.

3. In an electric mixer, whisk eggs and yolks until pale and fluffy.

4. In another bowl, whisk cream to soft peaks.

5. Heat sour cream to just below boiling, then remove from heat and add the softened gelatine. Stir until dissolved and allow to cool slightly.

6. Gently fold sour cream and chocolate into the whisked eggs until evenly combined.

7. Fold in the whipped cream carefully, keeping as much air as possible.

8. Spoon into pots or bowls and refrigerate overnight to set.

Crème de Cacao Blanc

Ingredients

• 150 ml cream

• 70 g white chocolate

• Holly basil flowers (optional)

• Baby mint leaves (optional)

Instructions

1. Melt the white chocolate and let it cool slightly.

2. Whip cream to soft peaks, then fold in the melted white chocolate.

3. Chill until set.

4. Spoon over the mousse and garnish with herbs or chocolate shavings.

Tips & Variations

• No sour cream? Substitute with equal parts cream for a milder flavor.

• Gelatine-free version: Omit it for a softer mousse texture.

• Flavor twist: Add a teaspoon of espresso or a splash of liqueur to deepen the chocolate flavor.

• Topping ideas: Fresh berries, shaved dark chocolate, or candied nuts.

• Leftover egg whites: Freeze them in a ziplock bag for up to 3 months—they’re perfect for meringues or macarons later! The perfect recipe can be found below.

• No Creme de Cacao Blanc? Substitute with equal parts sweetened whipped Cream

Serving & Storage

• Serve: Chilled, straight from the fridge. Perfect in individual jars, ramekins, or a large bowl.

• Store: Covered in the refrigerator for up to 4 days.

• Freeze: The mousse (without the cream topping) can be frozen for up to a month. Thaw overnight in the fridge before serving.

FAQ

Can I use milk chocolate instead of dark?

Yes, though the flavor will be milder and sweeter. You may wish to reduce the sugar in the white chocolate cream slightly.

What can I use instead of gelatine?

Agar-agar can be used in small amounts, but the texture will be slightly firmer.

Can I make this dairy-free?

Yes! Use coconut cream instead of heavy cream and sour cream, and choose dairy-free dark and white chocolate.

How far in advance can I make it?

It’s best made the day before serving, but can be stored for up to 4 days.

Dark chocolate Mousse with creme de cacao blanc

Ingredients

Mousse

• 360 ml pouring cream or thickened cream
• 100 ml sour cream
• 1 gold leave geletine
• 2 egg
• 2 egg yolk
• 320 gm dark chocolate

Creme de Cacao Blanc

• 150 ml cream
• 70 gm white chocolate
• holly basil flowers optional
• baby mint leaves optional

Instructions

Mousse

• Melt the chocolate either in a bowl over slightly simmering water or very slowly on half power in the microwave. Allow to cool slightly.
• Place gelatine leaf in a bowl of cold water to soften.
• In the bowl of an electric mixer, whisk the eggs and egg yolks until very pale and very fluffy.
• In another bowl whisk to cream to very soft peaks.
• In a small sauce pan bring the sour cream just to a boil, remove from heat and add the squeezed out gelatine leaf. Stir until dissolved. Allow to cool slightly.
• To the fluffy eggs add the cooled sour cream and slightly cooled chocolate, and fold through until just but evenly combined.
• Add the whisked cream and gently fold until evenly combined. The idea is to retain as much air as you can so slow and gentle is the key.
• Once all is combined then spoon into your pots, containers or bowl. Leave to set overnight in the fridge.

Creme

• In either a bowl set over simmering water or a very slowly in the microwave melt the white chocolate. Allow to cool slightly.
• In a separate bowl whisk the cream until just soft peaks. Add the white chocolate to the cream and fold until evenly combined. Allow to set in the fridge.
• To assemble. Spoon the creme on top of the mousse and decorate with the herb flowers, baby mint leaves and chocolate shaves.

Notes

• For both the creme and the mousse, it is really important to not over whip the cream. You want only just soft peaks for both.
• When melting the chocolate don’t let the water in the bay marie touch the bottom of the bowl or your chocolate will seize and you will need to start again. Also a metal spoon is best for chocolate as it does not retain moisture. The enemy of chocolate.
• If your creme de cacao blanc is too stiff after setting just add a little cream and mix through to loosen a touch.
• Don’t throw away those precious egg whites. I have a tasty recipe coming next that will use them right up. In the meantime freeze the beauties until your ready to use them.
• Gelatine leafs can be found in good supermarkets, most health food stores, specialty cooking supply stores or online.
• The flowering herbs were from my over achieving herbs pots. Try growing your own or try your local farmers markets

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