Chai White Chocolate Mousse

According to this, my recipe should actually be Masala White Chocolate Mousse. In any case, I love chai! I'm not much of a coffee person and when I drink tea, its most often tea flavoured milk, preferably with some spice.

When I found Chockylit's Chai Spice Mix, I soon set about making some for myself. I'm already on my second batch and steadily using it up. Tweak the spices to suit individual tastes because I added more cloves and cinnamon, my favourites.

Chai Spice Mix

4 tsp cloves, whole
2 tsp fennel, whole
3 tsp cinammon, ground
2 tsp ginger, ground
3 tsp cardamon

Put everything into the food processor and grind. Before storing, use a fine sieve to remove any bits not ground up.


While going through recipes for mousse, I discovered that there were generally two types, those made with egg whites and those that used gelatin. The main difference was in the texture and its really a personal preference.

Chai White Chocolate Mousse (with eggs)
serves 4

1 cup / 5-6 oz white chocolate chips
1 tbs milk
3 eggs, separated
1 tbs sugar
1 cup heavy cream
1 tsp chai spice mix

Melt the chocolate chips with the milk in a double boiler then blend in the egg yolks until creamy and set aside to cool. In a separate bowl, beat the egg whites and sugar until stiff. In another bowl, whip the cream then add in the chai spice and the melted chocolate mixture. Fold the cream and chocolate into the egg whites. Divide into containers and chill for at least 4 hours. Dust with more chai spice before serving.


For the gelatin version, I follwed the Donna Hay recipe posted by Tartlette but since I didn't have single or pouring cream (18% fat), I did the math and figured a cup of cream (35% fat) and a cup of low fat milk should be able to replace it.

Although this seems more custard than mousse-like (or did I mess up?), this is the version I prefer.

Chai White Chocolate Mousse (with gelatin)
serves 4

3 tbs water
2 tsp gelatin powder
1 cup / 5-6 oz white chocolate chips
1 cup cream
1 cup low fat milk
1 1/2 tsp chai spice mix

Place water in a bowl, sprinkle with gelatin and let it stand. Melt the chocolate chips in the cream and milk over low heat. Stir in the gelatin until dissolved then add in the chai spice. Remove from heat and whisk for a few minutes until cooled. Divide into containers and refrigerate for about an hour.

You might want to stir the the mix in each container after chilling for 20 minutes or so. This is to prevent the spices from settling to the bottom, which was the case in mine.