Foolproof Layered White Chocolate Mousse Cups for Any Occasion

These layered white chocolate mousse cups are a fun twist on a classic dessert. Smooth, creamy white chocolate mousse is divided into three portions and coloured with Oil Blend Fuchsia, Kiwi and Mango to create bright and cheerful layers. Best of all, the mousse can be made ahead of time, so it’s ready to serve whenever you need it!

• Colour Mill Oil Blend - Fuchsia, Mango & Kiwi
• 1/2 cup Thickened Cream (for whipping)
• 1/2 cup White Chocolate Chips or White Chocolate, chopped
• 125g Cream Cheese, softened to room temperature
• 1-3 tablespoons Icing Sugar, to taste
• 1/2 teaspoon Vanilla Extract
• Pinch of Salt
• 1/2 cup crushed Sweet Biscuits (e.g. Graham Crackers, Arnott's Marie etc.)
• Small Dessert Cups
• 3 Piping Bags

• Whipping cream: Make sure your cream is cold straight from the fridge! It will whip faster and hold peaks better.
• White chocolate: Chop it finely before microwaving so it melts evenly. If you prefer, you can also melt it gently over a double boiler to avoid overheating.
• Cream cheese: Bring it to room temperature before beating. Cold cream cheese will give you lumps that are hard to smooth out.
• Folding technique: Fold the whipped cream in gently with an under-and-over motion using a spatula. This keeps the mousse light and fluffy.
• Biscuit topping: Crush biscuits in a zip-lock bag with a rolling pin for less mess.

1. Pour the thickened cream into a medium mixing bowl. Using the electric mixer with the whisk attachment, beat on high speed until stiff peaks form. Place the bowl in the fridge while you prepare the rest.
2. Put the chopped white chocolate (or choc chips) into a microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring with a spatula after each round, until smooth and melted. Set aside to cool slightly.
3. In another mixing bowl, add the softened cream cheese and 1 tablespoon of icing sugar mixture. Using the same electric mixer and whisk attachment, beat until light and fluffy.
4. Add the melted white chocolate, vanilla extract and a pinch of salt to the cream cheese mixture. Beat on medium speed until smooth. Taste, then add more icing sugar if you’d like it sweeter.
5. Using a spatula, gently fold the whipped cream into the cream cheese mixture until no streaks remain. If it feels too heavy to fold, switch the mixer to its very lowest setting and beat until just combined. Do not over-mix.
6. Split the mousse evenly into three small mixing bowls. Add Oil Blend Fuchsia to one, Mango to the second and Kiwi to the third. Stir gently with a spatula until each colour is smooth and even.
7. Transfer each colour into its own piping bag. Pipe layers of mousse into your dessert cups, alternating colours for a striped effect.
8. Sprinkle the top with crushed biscuits for crunch.

Serve immediately for a soft mousse, or refrigerate the cups for 1–2 hours if you prefer a firmer texture. Keep leftovers covered in the fridge for up to 2 days.