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–+ servings
3 cups of kiwi mousse.
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5 from 3 votes

Kiwi Mousse

This kiwi mousse is a wonderfully light and creamy dessert bursting with a perfect combination of sweet and tangy taste in every spoonful!
Prep Time30 minutes
Cook Time15 minutes
Chilling time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American, French
Servings: 6 cups
Calories: 368.5kcal
Author: Priya Maha

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
Metric - US Customary

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

  1. 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.
  2. Breaking the chocolate into uniform and consistent-sized pieces will ensure the chocolate pieces melt at the same time.
  3. 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.

Nutrition

Calories: 368.5kcal | Carbohydrates: 25.3g | Protein: 3.5g | Fat: 29.1g | Saturated Fat: 18.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.6g | Cholesterol: 67.7mg | Sodium: 42.1mg | Potassium: 180.4mg | Fiber: 0.7g | Sugar: 24.2g | Vitamin A: 829.6IU | Vitamin C: 17.5mg | Calcium: 102mg | Iron: 0.2mg