The first time I made white chocolate mousse was when one of my cookery students asked me to cater for her small wedding party in London, where I was living then. She wanted a white chocolate mousse for her white wedding but she wanted it to be different, something her 50 guests and mother-in-law would remember!
Sometimes, it’s all about timing because at that point in time, I had just discovered Panettone Aroma and was using it every which way I could! So I made her Panettone White Chocolate Mousse and served them pretty much as you see here, topped with mixed crystallised peel, in keeping with the panettone theme. Needless to say, it was a huge hit. Good thing though that I resisted the urge to “panetton-ise” everything else!
I also like to serve these in little espresso or lungo cups as they’re pretty rich, with dark chocolate shavings, brandy snaps or nuts – endless possibilities!
The mousse can be made two days in advance and kept, covered, in the fridge.
White Chocolate Mousse