White Chocolate Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This dessert celebrates one of Rococo’s signature flavour combinations: cardamom and saffron. They work beautifully together and counteract the sweetness of the white chocolate. If you don’t like saffron or cardamom, replace them with the seeds from half a vanilla pod, scraped into the milk before boiling.


  • 140 g Rococo Cardamom organic white chocolate or 140 g Valrhona Ivoire (or other good quality white c


Melt the chocolate in a bowl over a bain-marie. Remove the bowl from the heat and set aside.

Soak the saffron strands in one tablespoon of the milk, and leave to infuse for 20 minutes. Soften the gelatine leaves in a small bowl of iced water for 10 minutes, then squeeze out excess water. Bring the remaining milk to the boil in a heavy-based saucepan with the crushed cardamom pod (two if