White Chocolate Mousse with Black Pepper and Fresh Mint

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)


  1. 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.
  2. When the chocolate has melted, stand the bowl on a cold surface to cool down slightly.
  3. Pour the cream into a large bowl and whisk* until soft peaks form.
  4. Place 2 tablespoons of cream in the melted chocolate and gently fold together, the fold the chocolate mixture into the rest of the cream.
  5. At the end, gently fold in the black pepper and the chopped mint.
  6. Share the mixture between 6 tall champagne glasses (capacity of about 70ml)
  7. Chill in the fridge for about 20 minutes, then serve decorated with mint leaves.


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