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CARAMELISED WHITE CHOCOLATE MOUSSE | Recipe by sousvidetools.com


  • COOK TIME: 6 Hours
  • PREP TIME: 24 Hours
  • SERVES: 4


For the mousse

  • 150g white chocoloate
  • 125g semi skimmed milk
  • 150g double cream
  • 1.5g leaf gelatine soaked in cold water


For the streusel crumb

  • 50g ground almonds
  • 50g light muscovado sugar
  • 50g soft patisserie flour
  • 2g finely ground Maldon salt
  • 50g unsalted butter


For the caramelised apple

  • 2 sharp, crisp apples, peeled and cut into 8 wedges
  • 10g unsalted butter
  • 10g caster sugar



  1. Preheat your water bath to 90⁰C
  2. Place the white chocolate into a vacuum pouch and seal
  3. Place the pouch into the water bath for 6 hours
  4. Remove the cooked chocolate from a pouch into a bowl. Stir until the mixture resembles a paste
  5. Soak the gelatin for a few seconds in cold water then transfer to a pan of warm milk until dissolved.
  6. Pour the milk/gelatin into the chocolate bit by bit and stir. Use a hand blender to ensure it is fully combined then chill in the fridge for 20 minutes
  7. Remove from the fridge, blend again then chill for a further 20 minutes
  8. Whip the double cream to soft peaks and combine with the chilled chocolate mixture. Use a whisk until the mixture leaves a trail.
  9. Pour into a plastic container and place in the fridge to set for 24 hours
  10. Caramelise the apples and make the streusel crumb
  11. Take the set mousse from the fridge and use a warm spoon to scoop two cornels onto each plate. Arrange some caramelised apple around the side and sprinkle with the streusel crumb


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