This impressive recipe for white chocolate mousse is a special occasion sensation. There are quite a few different elements to this dish, but as it needs to be chilled for a few hours, or even overnight, there's no last-minute preparation, and no reason you can't impress guests at your next dinner party with this stunning French dessert.






Skill level

Average: 3.3 (140 votes)


Genoise (sponge)

  • 5 eggs (55 g each)
  • 100 g caster sugar
  • 150 g plain flour
  • 300 ml light sugar syrup

Raspberry jelly palette

  • 350 g sweetened raspberry puree
  • 8 g leaf gelatine, soaked in cold water

White chocolate mousse

  • 300 ml cream
  • 300 g white chocolate, finely chopped, plus extra for shavings
  • 8 g leaf gelatine, soaked in cold water
  • 600 ml cream with 35% milk fat, gently whipped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 5 hours

For the genoise, preheat the oven to 180°C. Whisk eggs and sugar in an electric mixer on high speed to full volume. Reduce speed to medium and mix for a further 3 minutes. Remove from mixer and fold through the sieved flour. Stir only until combined. Pour into a buttered and floured 26 cm tin. Bake for 35 minutes.

Meanwhile, for the raspberry jelly, heat the puree to simmer and add the drained gelatine. Pour into a 24 cm cake tin lined with plastic wrap. Freeze until required.

For the mousse, boil the cream and add the drained gelatine. Stir to dissolve. Lay the finely chopped white chocolate in a bowl and pour cream mixture over, stirring until the chocolate is dissolved. Cool the mixture, stirring occasionally. When it is thickened and smooth, though not quite set, carefully fold the whipped cream.

Place a 26 cm x 6 cm cake ring onto a serving platter. Line with non-stick baking paper cut flush to top of ring. Slice genoise into three horizontallly. Place one disc of white sponge into ring, brush lightly with sugar syrup and pour in a layer of mousse. Place a second layer of sponge on top, brush lightly with sugar syrup and pour a very fine layer of mousse over the sponge.

Carefully place the frozen raspberry palette onto the mousse, pressing down to displace the mousse around the jelly ring. Pour another fine layer of mousse over the jelly and spread with a palette knife. Place third layer of sponge upside down and imbibe with sugar syrup then spread remaining mousse over the surface flush with ring top. Place in fridge for 5-6 hours or overnight.
Melt the extra finely chopped white chocolate over a saucepan of boiling water removed from the heat. Pour a small amount onto a marble bench and spread with large flexible knife as it cools until you have a layer about 3 mm thick. Working quickly with knife, slice a fine layer and place around the cake - you will need several to complete the outside. Then roll the slices to form conical shapes which you place on top of the cake. This will take a number of repeats of pouring, spreading and slicing to make shapes to suit your own creative flair.