French Basil & White Chocolate Mousse

3 min read
Say hello to summer moments with this creamy and light-bodied mousse that incorporates a herbal blend from the basil and a richness from the white chocolate.

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes (+ 5 Hours Chilling)

Serves: 8


  • 7g gelatine powder
  • 1¾ cups of milk
  • 100g caster sugar
  • 45g fresh basil
  • 1 tsp sea salt
  • 115g white chocolate, roughly chopped
  • 1 cup double cream
  • Berries, for garnishing
  • Toasted almonds, for garnishing


  1. To bloom the gelatine, mix the gelatine powder with 2 tbsp milk in a small ramekin. Whisk with a fork to ensure all the lumps disappear.
  2. Meanwhile, add the sugar and basil to a mortar and use the pestle to grind together. Stop once it’s reduced to a wet pulp.
  3. Using a saucier, combine the basil sugar with salt, white chocolate, and a third of the milk.
  4. Warm gently on a medium heat, stirring continuously, until the white chocolate has fully melted.
  5. Once the mixture is hot, but not boiling, remove it from the heat.
  6. Pour in the prepared gelatine and mix until it’s completely dissolved.
  7. Using a fine-mesh strainer, strain the mixture over a large bowl, pressing the basil solids with a spatula to extract as much liquid without pushing the pulp through.
  8. Pour the remaining milk into the bowl and stir until combined.
  9. Cover and refrigerate for 4 hours, until firm and cold.
  10. Using the paddle attachment of a stand mixer, beat the chilled mixture on a high speed for 90 seconds until creamy and smooth.
  11.  Transfer the base mixture back to the original bowl.
  12. Add the cream to the stand mixer and using a whisk attachment, whip for 3 minutes. The cream should be thick and stiff.
  13. Fold half the cream into the basil mixture. Once combined fold in the remaining cream.
  14. Transfer the mixture into a piping bag, cut a ¼ inch tip, and pipe into 8 serving dishes.
  15. Cover and refrigerate for 1 hour, until firm. Serve with fresh fruit and toasted almonds.