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Ed's white chocolate mousse with berries


  • Combine the white chocolate and warm water over a double boiler until melted and smooth. Then refrigerate for about 10 mins to cool.
  • Whip the cream until medium peaks form and gently fold about 3 heaped tbsp of the cream into the cooled chocolate. Then gently fold in the remaining cream, being careful not to overwork the mixture.
  • Spoon some of the mixture into a large bowl and arrange a layer of berries on top. Repeat the process with the remaining mousse and berries. Then freeze for at least 1 hour until set (overnight is fine).
  • When ready to serve, unmould the mousse, cut into wedges using a hot knife and garnish with a few extra berries and the mint.
  • Cameron Cox - Melbourne pastry chef


  • 560 gm white cooking chocolate
  • ½ cup warm water
  • 700 gm thickened cream
  • mixed berries, prepared
  • fresh mint sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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