Mousse di Cioccolato Bianco e Pepe Nero is an easy to make but daring blend of flavours that make for a memorable and delicious dessert.


  • 280 g white chocolate (broken into pieces)
  • 300 ml double cream
  • 1 tblsp freshly ground black pepper
  • 12 fresh mint leaves (6 finely sliced, 6 for decoration)


  • Put the chocolate in a heatproof bowl and place over a pan of simmering water to melt. Make sure the base of the bowl does not touch the water.
  • When the chocolate has melted, stand the bowl on a cold surface to cool down slightly.
  • Pour the cream into a large bowl and whisk* until soft peaks form.
  • Place 2 tablespoons of cream in the melted chocolate and gently fold together, the fold the chocolate mixture into the rest of the cream.
  • At the end, gently fold in the black pepper and the chopped mint.
  • Share the mixture between 6 tall champagne glasses (capacity of about 70ml)
  • Chill in the fridge for about 20 minutes, then serve decorated with mint leaves.

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