Save on Pinterest

White Chocolate Mousse with Pomegranate Sauce

Total Time

Prep: 1 hour + chilling Cook: 15 min. + chilling


8 servings

Updated: Jan. 25, 2023
A luscious pomegranate sauce and a sprinkling of seeds add a festive touch to this elegant mousse served in a cone made of chocolate. It’s lovely for romantic occasions, too. —JoAnn Mathias, Hoschton, Georgia
White Chocolate Mousse with Pomegranate Sauce Recipe photo by Taste of Home


  • 3/4 cup unsalted butter, cubed
  • 1 package (12 ounces) white baking chips
  • 2 cups heavy whipping cream, divided
  • 3/4 cup sugar
  • 5 large egg yolks, lightly beaten
  • 1 envelope unflavored gelatin
  • 1/3 cup cold water
  • 9 ounces bittersweet chocolate, melted
  • SAUCE:
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 bottle (16 ounces) pomegranate juice
  • 1/2 cup pomegranate seeds


  1. In a large saucepan, combine butter, baking chips, 3/4 cup cream and sugar; cook and stir over low heat until smooth and sugar is dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat.
  2. In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes.
  3. In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving.
  4. For chocolate cones, make 8 paper cones to coat with chocolate. Cut four 8-in. circles from parchment; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end.
  5. Brush about half the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving.
  6. For sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely.
  7. To serve, spoon sauce onto dessert plates. Carefully peel parchment from chocolate cones. Fill cones with mousse; arrange carefully over sauce. Sprinkle with pomegranate seeds.

Recommended Video

More from Taste of Home