It’s not one of those common desserts served all around. These White Chocolate Cheese Mousse Cups is a gorgeous looking luxury dessert. The cheese mousse is so creamy and smooth with simple flavors served in white chocolate edible mini cups. Also, this dessert has a good combination of a creamy filling with a crisp shell in one bite.
A very simple recipe with simple flavors, not too rich but simply perfect. If you having a guest for dinner this weekend, they are going to love these dessert cups filled with the flavor of white chocolate & cream cheese. Also, easy to make and they look lovely.
Chocolate Shell (Cup)
So, to make these gorgeous white chocolate & cheese mousse cups we first need to make the cup (chocolate tart). To make the chocolate tarts you need to melt white chocolate and form the chocolate shells using silicon molds.
I have used a silicon muffin mold, however, you have various silicone molds available in various shapes and sizes, feel free to use what you prefer or what is available.
It is important you put at least two coats of white chocolate to make sure your shells do not break easily. If you’d like shells made with dark chocolate or milk chocolate, go ahead… Refrigerate them for 20 mins before you use them. Make sure you do not freeze them as they would crack easily.
For the mousse
I like to use dairy whipping cream, it tastes great with a very creamy consistency. The cream is one of the essential ingredients for making the mousse, make sure you do not overbeat the cream as that would change the texture of the mousse.
Once you add the white chocolate, pipe the mousse into the chocolate shells. Do not leave unattended for long as the chocolate in the mousse would set and the whipping cream consistency would also change. To get a creamy finish pipe the mousse once ready.
I’ve added vanilla essence to this recipe, however, if you’d like to play with flavors you can even add mint essence or any other flavoring of your choice.
White Chocolate & Cheese Mousse Cups Recipe
Ingredients
For the Chocolate Cups
400 grams white cooking chocolate, chopped or chocolate chips
For the Mousse Filling
½ cup (130 grams unbeaten) dairy whipping cream
½ cup (90 grams) melted white chocolate
2 tablespoons icing sugar
½ cup (115 grams) cream cheese
½ teaspoon vanilla essence
For Garnishing
Cocoa powder for dusting purpose
Canned Cherries (as required)
Instructions – White Chocolate Cheese Mousse Cups
For the Chocolate Cups
Melt the white chocolate in the microwave for 30 secs or until completely melted.
Pour the chocolate into the silicon mold completely and then empty the mold, this will remove all the excess chocolate and also create a chocolate shell onto the silicon mold. Refrigerate for 5 mins and do this again in the same mold giving it a second coating of chocolate, this will make sure the shell is firm. Store in the refrigerator and remove from silicon mold whenever needed or once firm. Make sure you clean the edges of the mold with a palette knife each time you coat it with chocolate, this will give you a clean edge.
For the Mousse
In a large bowl, beat whipping cream with an electric beater until light & fluffy (not stiff), add in the vanilla essence, cream cheese & icing sugar. Beat well until well combined
Melt the white chocolate and add it to the whipped cream mixture. Once added beat well.
Fill this mixture into an icing bag, with or without a nozzle whatever u prefer.
Pipe this mixture into the chocolate cups
Decorate with dusted cocoa powder & cherries or any decoration of your choice
Notes
You can even use sprinkles of your choice to decorate your chocolate cups
Make sure you store these pretty mousse cups in the fridge once ready.
If you not a fan of white chocolate, you can follow the same process by substituting dark chocolate wherever mentioned
Lastly,
White Chocolate & Cheese Mousse Cups (Recipe Card)
Printable Recipe
Ingredients
For the Chocolate Cups
- 400 grams white cooking chocolate, chopped or chocolate chips
For the Mousse Filling
- ½ cup dairy whipping cream 130 grams
- ½ cup melted white chocolate 90 grams
- 2 tablespoon icing sugar
- ½ cup cream cheese 115 grams
- ½ teaspoon vanilla essence
For Garnishing
- Cocoa powder for dusting purpose
- Canned Cherries (as required)
Instructions
For the Chocolate Cups
- Melt the white chocolate in the microwave for 30 secs or until completely melted
- Pour the chocolate into the silicon mold completely and then empty the mold, this will remove all the excess chocolate and also create a chocolate shell onto the silicon mold. Refrigerate for 5 mins and do this again in the same mold giving it a second coating of chocolate, this will make sure the shell is firm. Store in the refrigerator and remove from silicon mold whenever needed or once firm. Make sure you clean the edges of the mold with a palette knife each time you coat it with chocolate, this will give you a clean edge
For the Mousse
- In a large bowl, beat whipping cream with an electric beater until light & fluffy (not stiff), add in the vanilla essence, cream cheese & icing sugar. Beat well until well combined
- Melt the white chocolate and add it to the whipped cream mixture. Once added beat well
- Fill this mixture into an icing bag, with or without a nozzle whatever u prefer
- Pipe this mixture into the chocolate cups
- Decorate with dusted cocoa powder & cherries or any decoration of your choice
Recipe Notes
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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