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Recipe of White Chocolate Mousse With Espresso Ganache

Hetal Kamdar
White chocolate mousse with espresso ganache is an absolute win-win dessert. The sight, the sound, and the aroma will surely tempt you. Chocolate is an aphrodisiac and food for the soul. 
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Chilling Time 3 hrs
Total Time 3 hrs 25 mins
Course Dessert
Cuisine American, French
Servings 6
Calories 3106 kcal


  • 125 grams grated white chocolate Best quality chocolate
  • ½ cup milk
  • ½ tbsp gelatin
  • ½ cup whipped cream
  • ½ tsp vanilla essence optional


  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp sugar
  • 1 cup semisweet chocolate
  • 1 tbsp instant espresso powder


  • Heat the milk and add the grated white chocolate and stir till it melts.
  • Stir in vanilla essence at this point (if you are using).
  • Let the chocolate mixture chill at room temperature.
  • Add 1 tbsp. water to set gelatin and heat it in a microwave for 10 seconds.
  • Strain and add the dissolved gelatin in melted chocolate.
  • Now using a spatula, gently fold the whipped cream into the chocolate without deflating it.
  • Pour it in an individual shot glass and set in a refrigerator for at least 2 hours.


  • Heat cream, butter, and sugar in a saucepan over medium-high heat.
  • Stir continuously to dissolve sugar and bring the mixture to a boil.
  • Place the chocolate and the espresso powder in a bowl.
  • Now pour the hot mixture over the chocolate and stir it until smooth.
  • Keep at room temperature until ready to use.


Sodium: 297mgCalcium: 721mgVitamin C: 2mgVitamin A: 4963IUSugar: 176gFiber: 15gPotassium: 2002mgCholesterol: 480mgCalories: 3106kcalTrans Fat: 1gMonounsaturated Fat: 69gPolyunsaturated Fat: 8gSaturated Fat: 144gFat: 238gProtein: 33gCarbohydrates: 217gIron: 12mg
Keyword espresso ganache, White Chocolate Ganache
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