Description
An elegant and indulgent dessert featuring a buttery cookie crust filled with a silky, airy white chocolate mousse and topped with whipped cream or fresh berries — perfect for special occasions or anytime you crave something luxurious.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- White Chocolate Mousse Filling:
- 8 oz white chocolate, chopped
- 1 cup heavy cream (divided)
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- Topping (optional):
- 1 cup whipped cream
- Fresh raspberries, strawberries, or shaved white chocolate for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 8–10 minutes, then let cool completely.
- In a heatproof bowl, melt white chocolate with 1/2 cup of heavy cream over a double boiler (or in the microwave in short intervals), stirring until smooth. Cool slightly.
- In a separate bowl, beat softened cream cheese until smooth. Add melted white chocolate mixture and vanilla extract, beating until well combined.
- In another bowl, whip the remaining 1/2 cup of heavy cream to soft peaks, then gently fold it into the white chocolate mixture until light and fluffy.
- Pour mousse into the cooled tart crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 3 hours or until set.
- Top with whipped cream and fresh berries before serving.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- For a flavor twist, add a tablespoon of lemon zest or raspberry puree to the mousse.
- Can be made a day ahead — store covered in the fridge until ready to serve.
- To make it gluten-free, use gluten-free cookies for the crust.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: European