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Light & Creamy Kiwi White Chocolate Mousse Cups – Easy No‑Bake Kiwi Dessert
Dolce Flav
Rated 5.0 stars by 1 users
Category
Kiwi
Author:
Dolce Flav
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
These Light & Creamy Kiwi White Chocolate Mousse Cups combine a delicate, whipped white chocolate mousse base with tangy homemade kiwi coulis layered in elegant dessert cups. The dessert is effortlessly assembled, no baking required, and offers a beautifully balanced flavor of smooth sweetness and refreshing kiwi zest. Ideal for parties or make-ahead treats that feel fancy yet are incredibly simple to prepare.
Ingredients
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175 g white chocolate
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325 ml heavy (whipping) cream (≥ 35% fat)
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1½ kiwis (for kiwi coulis)
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20 g white sugar (for coulis)
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⅛ tsp fresh lemon juice (for coulis)
Directions
Prepare kiwi coulis – Peel and chop kiwi, then combine with sugar and lemon juice in a small saucepan over medium-low heat. Cook until Kiwi softens, then blend into a smooth puree and chill completely.
Melt white chocolate mixed with cream – Double-boil white chocolate and 100 ml cream until smooth. Allow mixture to cool to room temperature.
Whip remaining cream – In a chilled bowl, whip the remaining cream until soft peaks form; keep it cold.
Fold mousse base – Gently fold cooled white chocolate mixture into the whipped cream until evenly integrated.·
Assemble mousse cups – Reserve 6–7 tbsp of the white chocolate mousse in a piping bag for decoration. Mix remaining mousse with most of the chilled kiwi coulis, leaving a few tablespoons of coulis aside for toppings.
Layer in cups – Pipe kiwi mousse into individual cups, gently tap to settle, then top with reserved kiwi coulis and finish with piped white chocolate mousse decoration. Optionally, add a kiwi slice.
Chill thoroughly – Refrigerate for at least 1–2 hours before serving, ensuring mousse is set and flavors meld.
Recipe Note
10 FAQs
Can I make this kiwi mousse ahead of time?
Yes—the mousse cups can be assembled and chilled up to 1–2 days in advance; just keep them covered.
What's the best way to whip cream for stable peaks?
Always chill your cream, bowl, and beaters well before whipping to achieve firm soft peaks.
Can I use dark or milk chocolate instead of white chocolate?
Yes—you can, but it will alter the flavor. White chocolate provides subtle sweetness that balances kiwi tang nicely.
How long will the mousse last in the fridge?
Properly covered, it stays fresh for up to 4–5 days. Keep cups chilled to maintain texture.
Why cook the kiwi before blending?
Cooking softens the fruit, intensifies flavor, and improves blending to create a silky coulis.
Can I skip the lemon juice in the coulis?
You can, but lemon juice brightens the tang and balances sweetness—it's recommended.
Can I make this dairy-free or vegan?
Try swapping heavy cream with coconut cream and using vegan white chocolate—texture may vary.
Why reserve mousse and coulis for topping?
This allows you to layer artistically—creating visual contrast and allowing flavor bursts on top.
Any tips for melting white chocolate smoothly?
Use low heat with double-boiler method, stir continuously, and let it cool to room temperature before folding into whipped cream.
What garnish works well?
A small kiwi slice, mint leaf, or white chocolate shavings add elegance and texture.