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White Chocolate Mousse | Mango Sorbet


Serves 4



  • 6 oz heavy cream

  • 8 oz white chocolate, chopped

  • 2 sheets gelatin dipped in ice cold water until softened or 1 teaspoon powered gelatin mixed with 5 oz cold water

  • 8 oz whipped cream

  • 4 oz guava paste

  • 1 cup diced papaya and mango

  • 4 scoops mango sorbet



  • Place white chocolate pieces in a bowl.

  • Bring heavy cream to a boil and pour over chocolate, stirring well until chocolate is melted and smooth. Add gelatin, stir and allow to cool down.

  • Once cooled, incorporate whipped cream into mixture and place in a round or square mold. Store in refrigerator until it sets.

  • When mousse is set, unmold and spread a thin layer of guava paste on both sides.



Place mousse on plate and decorate with pieces of fresh papaya and mango. Use pyramid mold for mango sorbet and serve.





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