Apple Mousse (Quick & Easy Dessert)

Ingredients

Apple Compote

• Apples
• Brown sugar
• Lemon juice
• Cinnamon powder (Ground cinnamon)
• Water (only if required)

White chocolate mousse

• White chocolate
• Heavy whipping cream

Preparing the apple compote

Apple compotes (or fillings) are typically made with cubed apples. For this apple dessert recipe, you make the compote with grated apples for easy mixing into the white chocolate mousse.

1. To make the compote, cut the apple into quarters and peel the skin (with a knife or vegetable peeler).
2. Grate the apple slices with a cheese grater. If your grater is not able to grate the fruit into strips, cut the apple by hand instead. You can choose to cut them into strips or even cubes, but if cutting into cubes, it is best that you cut them into small cubes so as to not overpower the mousse.
3. Place the grated apple into a small saucepan. Add lemon juice into it and mix well.
4. Combine sugar to the apple and lemon juice mixture.
5. Turn on fire to medium heat and cook the apple mixture until they turn soft and the mixture thickens. As you cook the apples and the sugar, there will be liquid released in the pot. Continue cooking until the apples turn soft. And then reduce the fire to a low heat and cook until the apple juice dries up.
6. Once ready, turn off the heat and let the compote cool down to room temperature. Place it in the refrigerator to chill completely before assembling the mousse. The apple compote will be in golden brown color.

Making the white chocolate mousse

1. To make the chocolate mousse, break the white chocolate into small pieces. Place them in a heatproof bowl and add the cream.
2. Double boil the white chocolate and the cream until the chocolate is all melted. Stir to expedite the melting and to ensure the cream and the chocolate combine well.
3. Set aside to cool completely to room temperature. This chocolate mixture need not be refrigerated to avoid it from hardening.
4. In a separate mixing bowl, add the remaining cream and whip it on high speed until stiff peaks (soft peaks) form.

1. Transfer about 2 spoonful of the whipped cream into the completely cooled white chocolate. Fold in the cream until well combined.
2. Repeat the step with a few more spoons of the whipped cream. Fold well, but do not over mix.
3. Finally, transfer all the white chocolate mixture into the remaining whipped cream and fold until the chocolate is well combined.
4. Transfer about a quarter of the white chocolate mouse into a piping bag fitted with a large star tip.

Assembling the mousse

1. To assemble the mousse, add the chilled apple compote into the remaining mousse. Fold it in gently to combine well. Do not over mix.
2. Transfer the apple mousse into a large piping bag.
3. Snip the tip of the piping bag (make sure the hole is large enough to let the apple pieces come through) and pipe the mousse into prepared mousse cups (individual serving bowls or cups).
4. Tap the cups on your kitchen counter or table to level the tops. Tap the cups on a cloth if necessary to avoid them from breaking.
5. Pipe the earlier white chocolate mousse (in the piping bag fitted with a star tip) into swirls on top of each apple mousse cup. You can also drizzle some caramel sauce onto the mousse if you like.
6. Chill completely for at least a couple of hours (one or two hours) before serving to allow the mousse to set.

Notes

Best apples for the compote

• I used green apples (Granny Smith apples), they have perfect level of tartness to complement the sweet white chocolate mousse. But if you do not have green apples, red apples will be fine too. You may want to increase the amount of lemon juice added when making the compote to give it the same level of tartness as the green apples.
• Also, if you prefer a smooth mousse consistency, you can puree the apple compote in a food processor before adding the apple puree to the white chocolate mousse.

Best consistency for the apple compote

• Given that there is no gelling agents used in making this apple mousse (ie no gelatin or agar agar), it is important that the apple filling added to the mousse is not watery. This will prevent the mousse from becoming to runny.
• To avoid this, it is best that you cook the apple compote until it is dry. Slight amount of liquid should be fine.
• It is also important that the apple compote is chilled thoroughly before adding into the chocolate mousse. This is because whipped cream is very sensitive to heat and the warmth from the apple compote can possibly leave you with melted cream instead of well whipped cream.

Keep the whipping cream and bowls and beaters chilled

• This is an important factor to note. Heavy whipping cream (in liquid form) can only be whipped well if it is perfectly chilled. If it is warm, it will not turn into whipped form and will remain liquid.
• For best results, the bowl you use to whip the cream and the beaters should also be kept chilled before whipping.

Do not over whip the cream

• Overwhipping the cream can cause the butter to separate from the cream hence, it is important that it is not overwhipped.
• Stop whipping once the cream reaches a soft peak stage.

Adjusting the filling in the mousse

• Technically you can add more filling to the mousse, but do note that you need sufficient mousse to set and hold the filling into a mousse. If too much filing is added, the consistency of the mousse will be affected.

How to store the mousse and how long does it last?

• This apple mousse should be kept chilled all the time. It can last for about 3 to 4 days that way. Keep the mousse covered to prevent the top from drying.

Like this mousse recipe? Here are my other posts you should check out

• Apple Compote (Easy Homemade Recipe)
• Durian Mousse (Quick & Easy Durian Dessert)
• Kiwi Mousse (Light & Creamy)
• Fruit Jelly Cake
• Chocolate Covered Oranges (Quick & Easy Treat)

Recipe (Printable)

Here is the full printable version of my apple mousse recipe card.

📖Recipe

Apple Mousse

A light and creamy apple mousse dessert filled with a delicious combination of sweet and tangy flavors of white chocolate mousse and spiced apple compote filling.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Apple Mousse

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Chilling time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Yield: 6 cups

Author: Priya Maha

Cook ModePrevent your screen from going dark

For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

Ingredients

White Chocolate Mousse

• 175 g white chocolate
• 325 ml heavy whipping cream

Apple Compote

• 1½ apples
• ¾ tablespoon lemon juice
• 25 g brown sugar
• ⅛ teaspoon cinnamon powder
• 2¼ tablespoon water

Instructions

Making the apple compote

• Cut the apples into quarters and peel the skin (with a knife or vegetable peeler).
• Grate the apples with a cheese grater. If your grater is not able to grate the fruit into strips, cut the apple by hand instead. You can choose to cut them into strips or even cubes, but if cutting into cubes, it is best that you cut them into small cubes so as to not overpower the mousse.
• Place the grated apple into a small pot. Add lemon juice into it and mix well.
• Add the brown sugar to the apple and lemon juice mixture.
• Turn on the heat to a medium low flame and cook the apples until they turn soft and the mixture thickens. As you cook the apples and the sugar, there will be liquid released in the pot. Continue cooking until the apples turn soft and the liquid dries up.
• Once ready, turn off the heat and let the compote cool down to room temperature. Place it in the refrigerator to chill completely before assembling the apple mousse.

Making the white chocolate mousse

• To make the chocolate mousse, break the white chocolate into small pieces. Place them in a heatproof bowl and add the cream.
• Double boil the white chocolate and the cream until the chocolate is all melted. Stir to expedite the melting and to ensure the cream and the chocolate combine well.
• Set aside to cool completely to room temperature. This chocolate mixture need not be refrigerated to avoid it from hardening.
• In a separate bowl, add the remaining cream and whip it on high speed until soft peaks form.
• Transfer about 2 spoonful of the whipped cream into the completely cooled white chocolate. Fold in the cream until well combined.
• Repeat the step with a few more spoons of the whipped cream. Fold well, but do not over mix.
• Finally, transfer all the white chocolate mixture into the remaining whipped cream and fold until the chocolate is well combined.
• Transfer about a quarter of the white chocolate mouse into a piping bag fitted with a large star tip.

Assembling the apple mousse

• To assemble the mousse, add the chilled apple compote into the remaining mousse. Fold it in gently to combine well. Do not over mix.
• Transfer the apple mousse into a large piping bag.
• Snip the tip of the piping bag (make sure the hole is large enough to let the apple pieces come through) and pipe the apple mousse into prepared mousse cups.
• Tap the cups on your kitchen counter or table to level the tops. Tap the cups on a cloth if necessary to avoid them from breaking.
• Pipe the reserved white chocolate mousse (in the piping bag fitted with a star tip) into swirls on top of each apple mousse cup.
• Chill completely for at least one or two hours before serving to allow the mousse to set.

Nutrition

Calories: 382.5kcal | Carbohydrates: 29.3g | Protein: 3.4g | Fat: 29.1g | Saturated Fat: 18.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.6g | Cholesterol: 67.7mg | Sodium: 42.9mg | Potassium: 191.5mg | Fiber: 1.2g | Sugar: 27.6g | Vitamin A: 834.6IU | Vitamin C: 3.3mg | Calcium: 100.9mg | Iron: 0.2mg

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