White chocolate mousse with Panettone croutons and cranberry & orange coulis

white chocolate mousse with Panettone croutons

White chocolate mousse with Panettone croutons and a cranberry & orange coulis

One of my favourite Italian foodie Christmas traditions is Panettone, I really can’t tell you how delicious it is in words. Suffice to say that once you cut into it and taste a bit you’ll be right back for some more. Panettone is like a soft bread mixture that is flavoured with fruit; it’s a cross between a bun and a brioche. It is also the major ingredient for my easy white chocolate mousse recipe.

I have been sent a Panettone by the Italian company Crosta & Mollica, along with some other products like the Pandoro – New Year’s Eve speciality and a couple of their jams. I was asked to come up with a recipe on how else Panettone could be eaten.

easy white chocolate mousse


It was whilst I was chatting with my son Tommy that I mentioned this project and he shared one of his favourite recipes that he makes this time of year at Hotel Eghel for their guests, a white chocolate mousse with Panettone croutons.

He sold it to me and so I started researching the best way to make my fabulous dessert. It was a huge success and very easy and quick to make. Perfect if you have people round and want to impress them plus you can make it in advance as it needs a couple of hours in the fridge before serving.

Buon appetito!

White chocolate mousse with Panettone croutons and cranberry & orange coulis
Prep time
Total time
An easy white chocolate mousse with panettone croutons and served with a cranberry and orange coulis.
Recipe type: Dessert
Cuisine: British
Serves: 6
  • White chocolate mousse
  • 1 tbsp skimmed milk
  • 150g white chocolate
  • 300g double cream
  • Panettone sliced and diced
  • Cranberry & orange coulis
  • 300g cranberries
  • 500ml orange juice
  • 60g sugar
  • I added a tbsp of Crosta & Mollica's fig jam
  1. Break the white chocolate into cubes and melt in a pot over a saucepan of boiling water OR in the microwave but only in 30 second bursts as white chocolate will burn if over heated.
  2. Add the milk and combine well, leave to cool to room temperature.
  3. Place the cubes of panettone on a baking tray and put in an oven at 160C for five minutes at a time checking until they crisp up and become crunchy.
  4. Beat half of the cream until soft peaks form.
  5. Once the chocolate has cooled add the other half of double cream and combine well.
  6. Add the chocolate mixture to the beaten cream and fold in well.
  7. Place all the coulis ingredients in a saucepan and bring to the boil.
  8. Turn down to simmer and continue until all of the cranberries are broken down.
  9. Puree and cool.
  10. To Serve:
  11. Place some croutons at the bottom of a glass, soak with a tbsp of coulis.
  12. Add a dollop of white chocolate mousse on top.
  13. Scatter more croutons and drizzle with coulis.
  14. Place in the fridge for a couple of hours before serving.
Disclosure: I was sent the Crosta & Mollica products for the purpose of this post.


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