This easy and super creamy mousse with intense candy cap flavor is perfect for filling pastries and cakes. It can be a little sweet so if you prefer a less sweet dessert feel free to omit the powdered sugar.
White Chocolate & Candy Cap Mousse
This easy and super creamy mousse with intense candy cap flavor is perfect for filling pastries and cakes. It can be a little sweet so if you prefer a less sweet dessert feel free to omit the powdered sugar.
Ingredients
- 1 ⅓ c white chocolate chips (215 g)
- ½ c candy cap mushrooms dried, about a handful
- 1 ½ c heavy whipping cream (360 ml) cold – divided
- ¼ c powdered sugar (30 g)
- 1 tsp vanilla extract (4 ml), or vanilla bean paste
- 1 pinch fine salt less than ⅛ tsp
Instructions
- Warm up the heavy cream and soak candy cap mushrooms overnight in it in a refrigerator. Use more heavy cream than the recipe indicates, some will be lost to the candy caps. Next day, squeeze and strain the mushrooms to extract as much cream as possible. The candy cap mushrooms can be rinsed and frozen for reuse.
- Add 1⅓ cup of white chocolate chips and ½ cup of heavy cream in a medium sized heat proof microwave safe bowl. Heat for 60 to 75 seconds in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don’t have a microwave, you can also use a double boiler. Set aside to cool.
- Add 1 cup heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixture fit with a whisk attachment.
- Mix at a medium high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 ½ to 3 minutes in the stand mixer.
- Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. At this point, the white chocolate mixture should have cooled down a bit and should still be fluid but shouldn’t be hot to the touch.
- Use the spatula to swoop around the sides of the bowl and pull through the center. Fold in the remaining half of the whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use it to fill cakes, cupcakes, or even cookies. This mousse can be made up to 2 days in advance.
Notes
Nutritional facts are per serving.
Nutrition
Calories: 662kcalCarbohydrates: 46gProtein: 6gFat: 52gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 113mgSodium: 89mgPotassium: 296mgFiber: 0.2gSugar: 46gVitamin A: 1330IUVitamin C: 1mgCalcium: 179mgIron: 0.3mg
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