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Rosemary White Chocolate Mousse
2026-02-25This decadent dessert blends the aromatic allure of fresh rosemary with the creamy sweetness of white chocolate. It's a unique twist on a classic mousse that's sure to impress at any dinner party or special occasion.
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Method
1.
Melt the white chocolate in a heatproof bowl over a pan of simmering water; make sure the bowl does not touch the water. Once melted, remove from heat and allow to cool slightly.
2.
In a separate bowl, whip 200ml of the heavy cream until it forms soft peaks, then fold in the vanilla extract and chopped rosemary.
3.
In another bowl, beat the egg whites with the sugar until stiff peaks form.
4.
Gently fold the egg whites into the cooled chocolate, then incorporate the whipped cream, being careful not to deflate the mixture.
5.
Spoon the mixture into serving glasses and refrigerate for at least 3 hours, or until set.
6.
Before serving, whip the remaining 150ml of heavy cream until it forms soft peaks and dollop on top of each mousse.
7.
Garnish each serving with a sprig of fresh rosemary.
Ingredients
200g white chocolate, chopped
350ml heavy cream
3 large egg whites
1 tablespoon sugar
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon vanilla extract
Extra rosemary sprigs for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
