These White Chocolate Mousse Nests are the perfect finish to Easter dinner. A sweet and creamy white chocolate dessert topped with toasted coconut and white chocolate Cadbury eggs. Plus it’s ready in 10 minutes!
Hey there! Rebecca from Living Better Together here! I’m so excited to be joining you with what will be the first of many holiday inspired recipes! But first, a little about me: I’m a Maine girl, a pancake addict, and I listen to way too much Jack Johnson. When I’m not in the kitchen or at my day job, I’ve usually got my nose in a book or I’m spending time with my husband, Matt, and my golden retriever, Shoester. Food inspires me and I’m so glad to be able to share some of my crazy kitchen ideas with all of you!
To be honest, I’ve never really been much of a spring girl. Around these parts it’s really just “mud season”. However, after the winter we’ve had (hey there, 121 inches of snow), I’m so ready for new beginnings, pastels, and bright flavors!
Now, I’m a SERIOUS chocolate girl. Once upon a time I actually used to hate it, but now a day without something chocolaty like these Loaded One-Pot Caramel Brownies is a bad day. When it comes to spring though, I want something a little lighter, something not quite as rich but still full of sweetness, I want white chocolate.
As much as I love white chocolate, I definitely don’t make enough with it. I should though, because recipes like these White Chocolate Cranberry Cupcakes are out-of-this-world-good.
Anyways, as a point to make more white chocolate goodness and encouraging spring, I thought a white chocolate mousse sounded like just the thing. Then I just had to top it with toasted coconut, because let’s face it, toasted coconut and chocolate were made for each other. Finish it off with a few Cadbury white chocolate eggs and you’re looking at a cute but elegant Easter dessert.
Oh, and did I mention that this is totally a “cheat” mousse? It’s really more of a stabilized whipped cream, but it’s got the airiness and creaminess of any traditional mousse. Plus it only takes 10 minutes to make! You don’t have to cook it or let it set for hours to chill, it’s simply just ready when you are. It’s perfect for table full of people after the ham is gone and the last biscuit has met it’s demise.
P.S. Don’t tell them you cheated, let them think you spent hours in the kitchen whipping these White Chocolate Mousse Nests up! It will be our little secret!
Is Mousse and Pudding the Same Thing?
Mousse is lighter and fluffier than pudding.
It gets its light, fluffy consistency by folding whipped egg whites or whipped cream into the base mixture.
How Long Will Mousse Keep?
If covered well or stored in an air tight container, you can keep mousse up to 4 days in the refrigerator.
You can freeze it for up to 1 month.
When defrosted, you will need to fold it a little to make it fluffy and light again.
Is White Chocolate Really Chocolate?
White chocolate is made with a blend of sugar, cocoa butter, milk products, vanilla, and a fatty substance called lecithin.
Technically, white chocolate is not real chocolate because it does not contain chocolate solids.
White Chocolate Mousse Nests
- 2 cups Heavy Cream
- 1/2 cup Confectioners' Sugar
- 1/3 cup White Chocolate Instant Pudding Mix (dry)
- 1/2 cup Shredded Coconut
- 24 White Chocolate Cadbury Eggs
- Add heavy cream, confectioners' sugar, and dry pudding mix to a stand mixer fitted with a whisk attachment.
- Beat on medium high speed until light and fluffy, about 2-3 minutes, scraping down the sides as needed.
- Meanwhile, evenly spread shredded coconut out on a cookie sheet and broil under low until coconut toasts to a golden brown.
- Keep a close eye on it so as not to burn it, it can change pretty fast.
- Pipe mousse into 4 oz. dishes with a large circle tip.
- Use a spoon or small tart shaper to make an indentation in the center of the mouse.
- Sprinkle with toasted coconut and finish off with 3 white chocolate Cadbury eggs.
Amount Per Serving:Calories: 479 Saturated Fat: 0g Cholesterol: 561.4mg Sodium: 0mg Carbohydrates: 17.4g Fiber: 0.9g Sugar: 16g Protein: 17.8g
Connect with Rebecca: