White Chocolate Rose Mousse Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

White Chocolate Rose Mousse Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy to whip up. This White Chocolate Rose Mousse is exactly that! It’s light, airy, and has this beautiful floral aroma that just screams celebration. I first made this for a small get-together with friends, and it was a huge hit – everyone raved about the unique rose flavor. Trust me, you’ll love it!

Why You’ll Love This Recipe

This mousse is the perfect blend of indulgence and elegance. It’s incredibly simple to make, requiring minimal effort and ingredients. Plus, the combination of white chocolate and rose is a modern twist on traditional Indian flavors that’s seriously addictive. It’s a guaranteed crowd-pleaser, and honestly, it feels a little fancy without actually being fancy.

Ingredients

Here’s what you’ll need to create this dreamy mousse:

• ½ cup milk (240ml)
• ½ cup fresh cream (120ml)
• ¼ cup white chocolate chips (50g)
• 1 tablespoon rose syrup (15ml)

Ingredient Notes

Let’s talk ingredients! Using good quality white chocolate really makes a difference here – it melts beautifully and gives the mousse a lovely, smooth texture.

Now, the star of the show: rose syrup. This isn’t something everyone has in their pantry, but it’s what gives this dessert its signature floral flavor. It’s readily available at most Indian grocery stores, and even online. It’s a little bit of magic in a bottle! Think of it as a modern Indian dessert twist – we’re taking a classic French dessert and giving it a beautiful Indian soul.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, pour the milk into a saucepan and bring it to a gentle boil over medium heat. Let it simmer for 3-5 minutes – this helps to thicken it slightly. Then, remove from heat and let it cool completely.
2. While the milk is cooling, grab a bowl and whip the fresh cream using a hand mixer (or a whisk if you’re feeling energetic!). Whip until soft peaks form. You don’t want it too stiff, just enough to hold its shape.
3. Now for the chocolate! Add the white chocolate chips to the cooled milk and gently heat it (you can use a double boiler or microwave in 30-second intervals) until the chocolate is completely melted and smooth. Let this mixture cool down as well.
4. Once both the milk-chocolate mixture and the whipped cream are cool, it’s time to combine them. Gently fold the chocolate mixture into the whipped cream. Be careful not to overmix – we want to keep all that lovely airiness!
5. Finally, stir in the rose syrup. Start with one tablespoon and taste – you can always add a little more if you prefer a stronger rose flavor.
6. To assemble, drizzle a little rose syrup at the bottom of your serving cups. Then, carefully pour the mousse mixture over the syrup.
7. Pop the cups into the refrigerator for at least 30 minutes to allow the mousse to set. Before serving, garnish with a few extra white chocolate chips for a pretty touch.

Expert Tips

• Don’t skip the cooling steps! Adding warm chocolate to the whipped cream will melt it, and we want a light and fluffy mousse.
• Folding is key. Be gentle when combining the mixtures to maintain the airiness.
• For a smoother mousse, you can strain the cooled milk-chocolate mixture through a fine-mesh sieve to remove any lumps.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the dairy milk and cream for full-fat coconut cream. It adds a subtle coconut flavor that complements the rose beautifully.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My friend Priya loves adding a pinch of cardamom powder to the mousse for a warm, aromatic twist. It’s delicious!
• Festival Adaptations: This mousse is perfect for special occasions. For Valentine’s Day, use heart-shaped serving dishes. During Holi, you could add a tiny drop of pink food coloring for a festive hue.

Serving Suggestions

This mousse is lovely on its own, but it’s even better with a few accompaniments. Try serving it with:

• Fresh berries (raspberries and strawberries are particularly good)
• A sprinkle of chopped pistachios
• A delicate biscuit or cookie on the side

Storage Instructions

Leftover mousse can be stored in an airtight container in the refrigerator for up to 2 days. It might lose a little of its fluffiness over time, but it will still taste amazing!

FAQs

Let’s answer some common questions:

• What type of milk works best for this mousse? Full-fat milk will give you the richest, creamiest results, but you can use lower-fat milk if you prefer.
• Can I make this mousse ahead of time? Yes, you can! It actually tastes better after it’s had a chance to chill for a few hours.
• How do I prevent the mousse from being too sweet? Use a good quality white chocolate that isn’t overly sweet, and start with less rose syrup – you can always add more to taste.
• What is rose syrup and where can I find it? Rose syrup is a fragrant syrup made from rose petals and sugar. You can find it at Indian grocery stores or online retailers.
• Can I use rose water instead of rose syrup? You can, but you’ll need to adjust the amount. Start with 1 teaspoon of rose water and add more to taste. You might also need to add a little extra sugar to compensate for the lack of sweetness in the syrup.

Enjoy making (and eating!) this delightful White Chocolate Rose Mousse. Let me know how it turns out in the comments below!