This apple mousse recipe makes a light and creamy dessert filled with a delicious combination of sweet and tangy flavors of white chocolate mousse and spiced apple compote filling. Served in individual serving cups, this yummy dessert is easy to make and easy to serve too!
Making this mousse is easy. You start with a spiced apple compote filling and then make the white chocolate mousse and combined them both into a rich, light textured mousse dessert.
The apple mousse is best made and chilled for at least 2 hours before serving to allow the mousse to set. Try it and you will love it!
If you like mousse desserts, you should also try this durian mousse, kiwi mousse and mascarpone chocolate mousse. For more light and refreshing desserts, also check out this Biscoff pudding, ube leche flan and a whole range of jellies like this fruit jelly cups, coffee jelly, mango jelly and coconut jelly.
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❤️Why You Will Love This Recipe
- This is an easy recipe. You only need 6 simple ingredients (excluding water) to make it.
- There is no gelatin or eggs (both egg whites and egg yolks) involved, making this a perfect dessert option for vegetarians!
- The apple compote can be made a few days in advance, making this a super easy dessert to prepare.
📋Ingredients
- Apples -any type of apply will work for this recipe, but I prefer to use Granny Smith for their sweet and slightly tart flavor. They also hold their shape well after cooking.
- Brown sugar - used to sweeten the apple compote and adds a lovely caramel flavor.
- Lemon juice - enhances the taste. Strain to remove any seeds before using.
- Cinnamon powder (Ground cinnamon) - for flavoring.
- Water (only if required) - to cook the apples.
- White chocolate - use good quality chocolate.
- Heavy whipping cream - choose cream that can be whipped and keep it chilled until ready for whipping. Use full fat cream with at least 35% fat.
*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*
🧾Substitute and Variations
- 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.
- Drizzle some caramel sauce onto the mousse after assemble if you like.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🍳How to Make
Step 1: Make 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.
Peel the apples and cut into quarters (with a knife or vegetable peeler) (image 1).
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 (image 2). 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 that they do not overpower the mousse.
Place the grated apple into a small saucepan. Add lemon juice into it and mix well. Combine sugar and cinnamon powder to the apple and lemon juice mixture (image 3).
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 (image 4).
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.
Step 2: Melt the chocolate.
To make the chocolate mousse, break the white chocolate into small pieces. Place them in a heatproof bowl and add 100ml of the cream (image 5).
Note: Chopping the chocolate into small and consistently sized pieces will help ensure the chocolate melts quickly and uniformly.
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 (image 6).
Note: To double boil the chocolate, fill a small saucepan with water and heat up the water. Next, place chocolate and cream into a heat proof bowl and place the bowl on the saucepan. Choose a sufficiently large bowl so that it sits on the saucepan and does not touch the water underneath. Let the steam from the water heat up the chocolate and melt it.
Set aside to cool completely to room temperature. This chocolate mixture need not be refrigerated to avoid it from hardening.
Step 3: Whip the cream and mix with the white chocolate.
In a separate mixing bowl, add the remaining cream and whip it on high speed until stiff peaks (soft peaks) form (image 7) Do not overbeat.
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 (image 8).
Finally, transfer all the white chocolate mixture into the remaining whipped cream and fold until the chocolate is well combined (image 9).
Transfer about a quarter of the white chocolate mouse into a piping bag fitted with a large star tip (image 10).
Step 4: Assemble the 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 (image 11).
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 mousse into prepared mousse cups (individual serving bowls or cups) (image 12).
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 (image 13).
Pipe the earlier white chocolate mousse (in the piping bag fitted with a star tip) into swirls on top of each apple mousse cup. Top with a small apple slice (image 14).
Chill completely for at least a couple of hours (one or two hours) before serving to allow the mousse to set.
💡Expert Tips
- Given that there is no gelling agents used in making this apple mousse (ie no gelatin or agar agar), cook the apple filling until it is dry to prevent the mousse from becoming runny.
- Make sure the apple compote is chilled thoroughly before adding into the chocolate mousse as whipped cream is very sensitive to heat and the warmth from the apple compote can leave you with melted cream instead of well whipped cream.
- 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.
- 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.
💭FAQs
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.
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.
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📖Recipe
Apple Mousse
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
- Peel and core the apple and cut them into quarters.
- 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 to cut them into small cubes to not overpower the mousse.
- Place the grated apple into a small saucepan. Add lemon juice and mix well.
- Add the brown sugar and cinnamon powder 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 (see Note 1).
- 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.
- In a separate heat proof bowl, break the white chocolate into small pieces (see Note 2). Place them in a heatproof bowl and add 100ml of 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 (see Note 3).
- 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. Do not overwhip (see Notes 4 & 5).
- 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.
- To assemble the mousse, add the chilled apple compote into the remaining mousse (see Note 6). 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 and decorate with a small apple slice each.
- Chill completely for at least one or two hours before serving to allow the mousse to set.
Notes
- Given that there is no gelling agents used in making this apple mousse (ie no gelatin or agar agar), cook the apple filling until it is dry to prevent the mousse from becoming runny.
- Chopping the chocolate into small and consistently sized pieces will help ensure the chocolate melts quickly and uniformly.
- To double boil the chocolate, fill a small saucepan with water and heat up the water. Next, place chocolate and cream into a heat proof bowl and place the bowl on the saucepan. Choose a sufficiently large bowl so that it sits on the saucepan and does not touch the water underneath. Let the steam from the water heat up the chocolate and melt it.
- 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.
- 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.
- Make sure the apple compote is chilled thoroughly before adding into the chocolate mousse as whipped cream is very sensitive to heat and the warmth from the apple compote can leave you with melted cream instead of well whipped cream.
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