White Chocolate Mousse Tartlets Recipe – Elegant Mini Desserts with Buttery Crust & Silky Mousse
These Elegant White Chocolate Mousse Tartlets are a show-stopping dessert that’s as beautiful as it is delicious. Crisp, buttery tart shells cradle a cloud-like white chocolate mousse made with whipped cream and melted white chocolate, then topped with fresh berries, gold leaf, or edible flowers for a luxurious finish. Perfect for bridal showers, afternoon tea, or holiday entertaining, these tartlets are light, refined, and surprisingly easy to make. Serve chilled for a refreshing, melt-in-your-mouth treat that’s sure to impress.
Equipment
- Mixing bowls
- Hand or stand mixer
- Double boiler or heatproof bowl
- Rubber spatula
- Piping bag with star tip
- Tartlet pans or pre-baked mini tart shells
- Fine zester (optional)
- Offset spatula (optional)
Ingredients
For the Mousse:
- 200g high-quality white chocolate, chopped
- 1 cup (240ml) heavy cream, cold
- 1 tsp vanilla extract (or citrus zest/almond extract)
- Pinch of fine sea salt
For the Tart Shells:
- 12 pre-baked mini tartlet shells (or homemade shortcrust pastry shells)
Optional Garnishes:
- Fresh berries
- Edible flowers or mint leaves
- White chocolate curls
- Gold leaf
- Powdered sugar or cocoa for dusting
Instructions
- Melt the Chocolate: Gently melt chopped white chocolate over a double boiler, stirring constantly. Remove from heat and let cool slightly.
- Whip the Cream: In a chilled bowl, whip cold heavy cream to soft peaks. Do not over-whip.
- Make the Mousse: Stir vanilla (or other flavoring) and a pinch of salt into the melted chocolate. Fold in a spoonful of whipped cream to lighten the mixture, then gently fold in the rest until smooth. Chill for 30–60 minutes.
- Pipe the Mousse: Transfer mousse to a piping bag fitted with a star tip. Pipe into tartlet shells in swirls or domes.
- Chill Again: Refrigerate filled tartlets for at least 1 hour to set.
- Garnish and Serve: Top with berries, chocolate curls, or edible flowers. Serve chilled.
Notes
- For a vegan version, use whipped coconut cream and dairy-free white chocolate.
- Add raspberry purée or citrus zest for flavor twists.
- Assemble tartlets just before serving to keep shells crisp.
- Store mousse and shells separately if prepping ahead.
- Avoid freezing — texture may suffer.