White Chocolate Mousse Clouds

This cloud dessert will have your family and friends in seventh heaven! Floaty, creamy, and melt-in-your-mouth, this is a special one. Every step is important for the finished result, so please follow the instructions carefully. Feel free to use any mold you like, though personally I love the dreamy look of a cloud. (The mold I used here measures 6 x 6 x 1.5 inches and is available on Amazon.)

Yield: 6 small servings

White Chocolate Mousse

5.25 oz. white chocolate

2 oz. whip topping, unwhipped

1 teaspoon gelatin

2 egg yolks

Pinch of salt

6 oz. whip topping, whipped to soft peaks and chilled

Marshmallow Cream Layer

1 egg white

¼ cup granulated sugar

¼ teaspoon vanilla sugar

Caramel Layer

1 cup store-bought caramel cream (such as Baker’s Choice)

Chocolate Cream Layer

1 cup store-bought chocolate cream (such as Shneider’s or Baker’s Choice)


Edible velvet spray

Prepare the white chocolate mousse:

In a bowl, add two tablespoons water to the gelatin. Set aside for a few minutes to bloom.

In a double boiler or in a large bowl set over a pot containing 2 inches of boiling water, melt the white chocolate. (The water should not touch the bowl.)

Add the unwhipped topping, a little at a time, stirring until smooth and warm.

In the microwave or in a small saucepan over low heat, melt bloomed gelatin. Stir into chocolate mixture.

In a bowl, whisk together yolks and salt. Add to the chocolate mixture a little at a time, whisking continuously.

Whisk 1 more minute over the double boiler, then remove from heat and refrigerate about 20 minutes, or until mixture is room temperature. Whisk again until smooth and supple. 

Fold ¼ of the cold whipped cream into the chocolate mixture. Gently fold in remaining cream until evenly incorporated. Refrigerate until ready to use.

Prepare the marshmallow cream: 

In a double boiler or in a bowl set over a pot containing 2 inches of simmering water (the water should not touch the bowl), continuously whisk together egg whites and granulated sugar until sugar dissolves. Cook about 4 minutes, or until the mixture thins and bubbles form at the surface. To check whether it is ready, rub a bit between your fingers. It should not feel grainy.

Remove from heat and stir in vanilla sugar.

Pour into a mixer and beat 5 minutes at the highest speed, until stiff, glossy peaks form. Transfer to a container and refrigerate until ready to use.


Line a 4-inch square pan with parchment paper. Spread the caramel cream evenly over the bottom (see note). Freeze until firm, about 15–30 minutes.

Spread the chocolate cream over the caramel and freeze until firm, about 15–30 minutes.

Spread the marshmallow cream over the chocolate and freeze until firm, about 15–30 minutes. Store in the freezer until ready for step 5, below.

Fill cloud mold halfway with white chocolate mousse and freeze until firm, about 30 minutes.

Lifting the edges of the parchment paper, remove the frozen caramel/chocolate/marshmallow cream layers from the pan. 

Remove the cloud mold from the freezer and place the layered cream square in the center. Fill the rest of the mold with remaining white chocolate mousse and freeze 4 hours or overnight.

Flip the mold upside down onto a sheet of parchment paper. Carefully remove the mold, peeling back slowly from one corner. Invert onto a serving plate.

Spray cloud with velvet spray, completely covering it. Return to freezer until ready to serve.

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