This kiwi mousse recipe makes a wonderfully light and creamy dessert bursting with refreshing kiwi flavor. With only 5 simple ingredients, this easy dessert has a perfect combination of sweet and tangy taste in every spoonful and is almost impossible to stop eating once you start!
This is a very easy recipe to make. It starts with a sweet base of heavy cream and white chocolate, which is then combined with tangy homemade kiwi coulis (kiwi sauce) to make super yummy mousse cups.
If you like this kiwi mousse, you will also like my easy apple mousse, durian mousse and delectable mascarpone chocolate mousse.
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❤️Why You Will Love This Recipe
- You only need 5 simple ingredients to make this treat - kiwi fruits, sugar, lemon juice, white chocolate and heavy cream.
- There is no need for gelatin or egg whites or even agar agar to set the mousse, making this a perfect dessert for vegetarians.
- These can be made at least one day ahead, which means they make great party treats and served in individual cups, they are super easy to serve too!
📋Ingredients
- White chocolate - this makes the base of the mousse. Use good quality white chocolate. Chocolate chips that are meant for baking cookies will not work as they do not melt easily.
- Heavy cream - this is also known as heavy whipping cream. You will need to whip the cream, hence make sure the cream you use can be whipped. For best results, choose cream with at least 35% fat.
- Kiwi fruits - I used green kiwi. You can also use yellow kiwi fruits. The color of your kiwi coulis will depend on the color of the variant you use. For best results, use ripe kiwis. The sauce will cook faster with well ripened fruits compared to the less ripe ones.
- Sugar - This is to make the kiwi sauce. It is best to use white sugar as brown sugar will leave the sauce with a brownish color.
- Lemon juice - this is added to the kiwi sauce to enhance the taste. Use fresh lemons and strain to remove any seeds.
*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*
👩🍳How to Make
Step 1: Make the kiwi sauce (coulis).
Start by peeling the kiwi fruits (image 1). Wash and cut them into small cubes. Add the fruits into a small saucepan or pot. Add the sugar and lemon juice and stir to mix (image 2).
Turn on the heat to a medium low and cook the fruits until they turn soft. Stir occasionally to prevent the fruits from burning. Once the fruits have turned soft, turn off the heat. Let the mixture cool slightly before transferring into a food processor (image 3).
Blend or process the fruits to a puree (image 4). Pour into a dry container and keep it chilled until the mousse is ready to be assembled. The sauce needs to be completely chilled before assembling into the mousse.
Note: The kiwi coulis can be prepared a few days in advance. Since it is a cooked sauce, it can last in the fridge for a good 5 to 6 days.
Step 2: Melt the chocolate.
Break the white chocolate into small pieces. Add into a heatproof bowl. Pour 100ml of the cream into the chocolate (image 5).
Note: Breaking the chocolate into uniform and consistent-sized pieces will ensure the chocolate pieces melt at the same time.
Double boil until the chocolate melts. Stir to expedite the melting and to combine the cream and the chocolate to a smooth mixture (image 6).
Set the melted chocolate mixture aside to cool down to room temperature. You need not chill it in the fridge to avoid the chocolate from hardening. If the chocolate hardens, double boil it again slightly to bring it back to a liquid texture, but make sure to let the mixture be at room temperature and not any warmer.
Step 3: Whip the cream. Add the cream into a large bowl and whip it until soft peaks form. For best results, keep the cream, the bowl and the beaters chilled before whipping.
Transfer 2 spoonful of the whipped cream into the chocolate mixture. Fold to combine. Repeat the process with another 2 spoons of whipped cream (image 7).
Finally, transfer the chocolate mixture into the remaining whipped cream and gently fold it until it is well combined (image 8).
Step 4: Assemble the mousse into dessert cups.
Remove about 6 to 7 tablespoons of the white chocolate mousse into a piping bag fitted with a large star tip. Keep it chilled in the fridge (image 9).
Add the kiwi coulis (reserve about 3 to 4 tablespoons of the kiwi coulis for topping later) into the remaining chocolate mousse. Fold it in gently until well combined.
Transfer the kiwi chocolate mousse into a piping bag. Snip the tip and pipe the mousse into prepared mousse cups (image 10).
Tap the cups gently on your kitchen counter space or table to level the mousse. You can tap the cups on a towel to prevent them from breaking (image 11).
Next, divide the earlier reserved kiwi sauce onto the top of each filled mousse cups. Use the back of a small teaspoons to level the sauce on the mousse gently, making sure it does not get mixed with the mousse underneath (image 12). The intention is to create an even layer of kiwi sauce on each of the mousse cups.
Finally, pipe a large star with the earlier reserved white chocolate mousse (in the piping bag fitted with the star tip). Decorate with a small kiwi slice if preferred. Chill the mousse for at least 1 to 2 hours before serving. The mousse is best served completely chilled.
💡Expert Tips
- Always keep the whipping cream chilled for whipping. It will only whip well if chilled.
- It is also advisable to keep the bowl and the beaters chilled before whipping for best results.
💭FAQs
One important factor to take note of when whipping heavy cream is the temperature. Heavy cream will not whip when it is warm. Hence, keep it well chilled before whipping. It will also help to chill the bowl and the beaters well before whipping the cream.
To avoid the whipped cream from deflating or melting, you should avoid mixing hot or warm stuff into it.
Firstly, when mixing the melted white chocolate mixture into the whipped cream, make sure it has cooled down completely to room temperature. Ideally, the chocolate should also be chilled but if you chill the chocolate mixture, it will firm up, and that is not the best consistency to mix into the whipped cream either. Hence, suffice if it is cooled to room temperature.
Secondly, when mixing the kiwi coulis into the mousse, make sure it is thoroughly chilled. This will help ensure the whipped cream does not melt or deflate.
Given the runny consistency of the kiwi sauce, if you add too much of it to the chocolate mousse, you will end up with a runny mousse. I would recommend that you keep to the amount mentioned in the recipe card below. If you wish to have a stronger kiwi flavor in the mousse, you can add more as the topping.
This kiwi mousse recipe should be kept chilled at all times. As soon as it is assembled, keep it chilled for at least 1 to 2 hours before serving.
The mousse can last in the fridge for a good 4 to 5 days but remember to keep the cups covered or store them in a large covered container to avoid the top from drying out in the fridge.
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📖Recipe
Kiwi 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 cream
Kiwi Coulis (Kiwi Sauce)
- 1½ kiwi fruit
- 20 g white sugar
- ⅛ teaspoon lemon juice
Instructions
- Peel the kiwi fruits and cut into small pieces.
- Place the fruits into a small saucepan or pot.
- Add the sugar and lemon juice and stir to mix.
- Turn on the heat to a medium low and cook the fruits until they turn soft. Stir occasionally to prevent the fruits from burning.
- Once the fruits have turned soft, turn off the heat. Let the mixture cool slightly before transferring into a food processor.
- Blend or process the fruits to a puree. Pour into a dry container and keep it chilled until the mousse is ready to be assembled. The sauce needs to be completely chilled before assembling into the mousse (see Note 1).
- Break the white chocolate into small pieces (see Note 2). Add into a heatproof bowl.
- Pour 100ml of the cream into the chocolate and double boil until the chocolate melts. Stir to expedite the melting and to combine the cream and the chocolate to a smooth mixture.
- Le the chocolate cool to room temperature.
- In a separate large bowl, add the remaining heavy cream and whip to a soft peak stage (see Note 3).
- Transfer 2 spoonful of the whipped cream into the chocolate mixture. Fold to combine. Repeat the process with another 2 spoons of whipped cream.
- Finally, transfer the chocolate mixture into the remaining whipped cream and fold gently until well combined.
- Reserve about 6 to 7 tablespoons of the white chocolate mousse into a piping bag fitted with a large star tip.
- Also set aside about 4 to 5 tablespoons of kiwi coulis. Add the remaining coulis into the remaining chocolate mousse. Fold gently until well combined.
- Transfer the kiwi chocolate mousse into a piping bag. Snip the tip and pipe the mousse into prepared mousse cups.
- Tap the cups gently to level the mousse.
- Next, divide the earlier reserved kiwi sauce onto the top of each filled mousse cups. Use the back of a small teaspoons to level the sauce on the mousse gently, making sure it does not get mixed with the mousse underneath.
- Finally, pipe a large star with the earlier reserved white chocolate mousse (in the piping bag fitted with the star tip). Decorate with a small kiwi slice each if preferred.
- Chill the mousse for at least 1 to 2 hours before serving. The mousse is best served completely chilled.
Notes
- The kiwi coulis can be prepared a few days in advance. Since it is a cooked sauce, it can last in the fridge for a good 5 to 6 days.
- Breaking the chocolate into uniform and consistent-sized pieces will ensure the chocolate pieces melt at the same time.
- Always keep the whipping cream chilled for whipping. It will only whip well if chilled. It is also advisable to keep the bowl and the beaters chilled before whipping for best results.
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