Ube Mousse
Light as a cloud, a pale, powdery purple, melting in the mouth: the ube mousse is the ultimate sweet treat.
A few ingredients, a little patience in the fridge, and dessert turns airy.
The purple cloud
The mousse rests entirely on the air folded into the cream.
A soft whipped cream, a little melted white chocolate for structure, and ube for colour and sweetness: the result is a light texture that melts gently. A delicate, no-bake dessert, enjoyed by the spoonful.
It is the air trapped in the whipped cream that gives the lightness: the gentler and longer you whip, the more airy the mousse.
Ube Mousse, step by step.
A few ingredients, a little patience, and purple takes to dessert.
Ingredients
- 300 ml well-chilled liquid cream
- 100 g white chocolate
- 2 tbsp Kinampay ube powder (approx. 20 g)
- 2 tbsp icing sugar
Equipment
- A mixer
- A saucepan
- Small glasses
Preparation
- Melt the white chocolate and let it cool to lukewarm.
- Whip the cold cream with the icing sugar, until a soft, mousse-like texture.
- Stir the ube powder into the melted chocolate, then gently fold it into the cream.
- Divide among the glasses and chill for at least 2 hours before serving.
The whole Desserts family
Cheesecakes, cookies, layered desserts: all the indulgent purple, from one recipe to the next.
Ube Cheesecake
The purple cheesecake, wonderfully creamy.
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Ube Cookies
Soft in the centre, golden at the edges.
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Ube Brownies
Fudgy, dense, marbled with purple.
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Ube Cake
A moist loaf cake, purple to the core.
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Ube and White Chocolate Muffins
Indulgent, fluffy, with white chocolate.
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Ube Donuts
Soft, glazed in a bright purple.
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Ube Financiers
Small, moist, with brown butter.
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Ube Madeleines
The golden hump, the purple heart.
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Ube Crêpes
Thin, supple, a tender purple.
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Ube Tiramisu
The tiramisu reimagined, all in purple.
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Ube Panna Cotta
Wobbly, creamy, a soft purple.
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Ube Crème Brûlée
The caramel cracks, the purple cream melts.
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Ube macarons
Smooth shells, purple ganache.
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Ube Cupcakes
A soft heart, a cloud of frosting.
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Ube Cinnamon Rolls
Soft swirls, a purple spiral.
Discover the recipe →The chef’s touch
Lightness is protected at the folding stage.
Add the chocolate lukewarm, never hot, so as not to deflate the cream. Fold it in by gently lifting the mixture. A well-chilled cream whips better and holds longer.
Put the bowl and beaters in the freezer for 10 minutes before whipping: the cream whips faster and firmer.
Mistakes to avoid
Three pitfalls for a nice airy mousse.
Explore the world of ube
Dessert is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy this purple mousse?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make an ube mousse?
Whip a cold cream, gently fold in melted white chocolate with ube, then chill for at least 2 hours.
Why does my mousse deflate?
The chocolate was too hot or the cream poorly whipped. Work cold and fold gently.
Does the ube mousse contain caffeine?
No, ube is naturally caffeine-free.
Can you make it without white chocolate?
Yes: add a little gelatine to the cream for structure, with icing sugar.
How long does it keep?
1 to 2 days in the fridge, covered.