White chocolate mousse with crushed Easter eggs

Picture: Salvelio Meyer 


Picture: Salvelio Meyer

I have been searching for an easy but delicious white chocolate mousse recipe for absolutely ages and this one from the BBC is one of the best I’ve come across. It takes about 15 minutes max to make (excluding chilling time) – plus it doesn’t contain egg or gelatine as most other chocolate mousse recipes do. The crushed candy-coated chocolate eggs on top lend a clever Easter touch but if you’re making this any other time then some chocolate curls on top should suffice. You could even layer it with dark chocolate mousse for contrast.

Serves 4 in if spooned into pudding glasses but 6 if in small espresso cups – probably a better bet as it’s rather rich.


200g white chocolate (try using chocolate of a reasonable quality – not the el cheapo stuff); 200ml crème fraiche, 200ml thick (double) cream; 6 or more candy-coated chocolate eggs to serve (I used the smaller ‘bantam’ sized ones in pretty pastel colours from Woolworths).


Melt the white chocolate in a heat-proof bowl set over – but not in – a pot of boiling water. Stir the chocolate with a wooden spoon while it melts; be gentle with the heat as white chocolate can ‘seize’ fairly easily.

Remove from the heat; let it cool about four minutes or so, then stir in the crème fraiche and thick cream. Mix it thoroughly till velvety smooth and all the little lumps are out.

Transfer to four pudding glasses (or six espresso cups) and pop into the fridge till ready to serve – it’ll probably need at least 45 minutes in the fridge but you can leave it for longer, making it a great make-ahead dessert. Sprinkle the crushed Easter eggs over just before serving. 

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