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Dessert

White Chocolate Mousse

A chilled mousse made with white chocolate, sweetened condensed milk, gelatin, and whipped cream.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

White Chocolate Mousse

Ingredients

Directions

Prepare the chocolate and cream

  1. Melt white chocolate in a double saucepan and set the melted chocolate aside.

  2. Whip cream until thick and starting to form very soft peaks.

  3. Gently stir sweetened condensed milk into the whipped cream mixture.

  4. Set the mixture aside.

Add the gelatin

  1. Sprinkle gelatin over hot water and whisk until dissolved.

  2. Quickly add the gelatin and a small amount of the cream/condensed milk mixture to the melted chocolate.

  3. Stir until well combined (reapply heat if necessary to keep smooth).

Fold and set

  1. Gently fold the cooled chocolate mixture into the remaining cream and condensed milk.

  2. Place the mousse into serving glasses and refrigerate until firm.

Nutrition, whole recipe (rough)

355Calories
10 gProtein
22 gFat
29 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Chocolate + condensed milktop 12% of all pairs
    Smell alikelow
    Cooked together541 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Condensed milk + creamtop 14% of all pairs
    Smell alikemoderate
    Cooked together416 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White chocolate
Provides the main flavour and, as it cools, helps give the mousse body.
Cream
Whipped into foam, it traps air and gives the mousse its light texture.
Sweetened condensed milk
Adds sweetness and creaminess while stabilising the whipped cream.
Gelatine
Sets the mousse so it holds its shape when chilled.

The step that matters

Fold the cooled chocolate mixture into the whipped cream. If the chocolate is still warm or the cream is over-whipped, the cream will deflate or the mousse will turn grainy and fail to set evenly. Gentle folding keeps the trapped air intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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