Stracciatella Mousse

Inspired by Italy’s classic gelato flavour, Stracciatella Mousse combines creamy white chocolate with slivers of dark cocoa. A true delight!

15-30 minutes

Lindt EXCELLENCE A Touch of Vanilla



  • 3 bars (100 g each) Lindt EXCELLENCE A touch of Vanilla, chopped
  • 1 bar (100 g each) Lindt EXCELLENCE 85% Cacao Dark Chocolate, chopped
  • 3 tablespoons (45 ml) rum
  • 2 cups (475 ml) heavy cream
  • 4 egg yolks

Only use the freshest eggs when making this recipe.


  • 1

    Melt the chocolate

    • Melt the chopped white chocolate, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.

  • 2

    whip the cream

    • In a separate bowl, whip the cream and reserve it in the refrigerator.

  • 3

    whip the egg

    • In a separate bowl, whip the egg yolks.

  • 4

    Add the white chocolate

    • Add the white chocolate to the egg yolks and mix until combined.

  • 5

    Fold in the cream

    • Fold in the whipped cream.

  • 6

    Fold in the chocolate

    • Fold in the chopped dark chocolate.

  • 7

    Place in a bowl

    • Place in a bowl or individual serving dishes and cover with plastic wrap.

  • 8


    • Refrigerate a minimum of 6 hours or overnight.


Chocolate recommendation

Excellence White With a Touch of Vanilla 100g

Excellence White With a Touch of Vanilla 100g