Mousse de Chocolate Blanco (White Chocolate Mousse)

Recipe and photos contributed to Hispanic Kitchen by Veronica Shine

Spain happens to be the first country in Europe to experience the enjoyment of cacao upon arrival back from the New World, and chocoholics were immediately born in Iberia.

Barcelona has a deep rooted history in chocolate since the invention of the first chocolate making machine in 1780 was developed here. Wander around the city and there are chocolatiers everywhere, and you can easily discover Barcelona’s love of chocolate.

From the mountains of bonbons filling the stands, chocolate pastries served at breakfast to the old-time favorites such as fancy confections, and hot chocolate are commonplace in and out of Barcelona, get ready to indulge.

White chocolate was introduced after WWI and has quickly become an addition to the Spaniard’s love of sweets and has become more common for chocolate mousse than the milk or dark variety.

The rest of Europe was introduced to chocolate by the Spanish, and its neighbors to the north have been cooking with chocolate since the early 17th century. The origins of chocolate mousse are relatively unknown.

Luckily, the mousse made a big return right back to Spain but it is served with a twist, assorted toppings to make the simple recipes unique. Spanish households are using syrups, figs and fruits, such as persimmon, strawberries and peaches to add as a topping to the white chocolate mousse serving. It is an anything strikes your fancy for a topping so get creative.
Serves 4

½ lb of white chocolate
2 tbsp cognac
2 eggs separated
3 desert spoonfuls of milk
½ cup of sugar
2 tsp gelatin powder dissolved
1 lemon
1 cup whipped cream


1. Break the chocolate up into pieces and put it cognac and the milk in heat proof glass bowl. Place the bowl over a pot of boiling water and heat for 3 minutes while stirring constantly
2. In a small heatproof bowl, place in 1 tbsp of boiling water and sprinkle in the gelatin. Stir until dissolved.
3. Beat the egg yolks in a bowl with the sugar. Then add the white chocolate mixture and dissolved gelatin and stir well until it forms a creamy-like texture. Place aside
4. Beat the egg whites until stiff with a few drops of lemon.
5. Once the chocolate mixture is cool, stir in the beaten egg whites. Stir gently, by using a wooden spoon or spatula. Try not to break the egg whites foam.
6. Whip the cream with 2 tablespoons of sugar and add the mousse. Stir in a circling motion, trying for continued fluffy texture.
7. Place in dessert bowls or glasses, cover with plastic wrap and chill thoroughly before serving

Optional and Interesting Toppings

Mango Tostado – Toasted Mango


1 ripe mango
2 tablespoons olive oil
Spoonful of sugar


1. In a nonstick skillet add oil and sugar.
2. Add slice mango and toast for a few minutes.
3. Before serving, garnish the white mousse with the toasted slices of mango.

Pomelos en Almibar – Grapefruit in Syrup


4 grapefruit
2/3 cups sugar
1 cup of water
2 tbsp brandy
1 piece of lemon peel
Cherries for garnishing


1. Peel the grapefruit and cut into sections and cutting the white pith away. Place into the refrigerator to chill.
2. Put the sugar, water, brandy and lemon peel and cook in a saucepan for 5 minutes.
3. Chill the mixture for about an hour and then add the grapefruit.
4. Place the topping on the mousse with cherries.


View Comments

RecommendedView All