Doris’s Famous Mousse

Doris's Famous Mousse

Two long loved mousse recipes that are light, creamy, and decadent. You can use them independently or layer them together and top with fruit.

An amazing woman, an amazing recipe

This mousse recipe comes from our dear family friend, Doris Lassen, who recently passed away. She was well known for her amazing food. Her danish history brought rich, indulgent recipes that were loved by everyone. From savory soups, to elegant desserts – everything was tried and true delicious. Her life was dedicated to serving her family and friends, and it usually always included food. I have memories of her showing me tricks in her kitchen and giving me kind, helpful feedback when I’d have her taste one of my recipes. Doris will always be missed, and we are grateful for her time in recording her amazing recipes before she passed. 

This mousse recipe was very popular. It was served at countless wedding receptions in elegant chocolate cups layered with a chocolate mousse, followed by white mousse, and topped with raspberries. I chose to pair her white mousse with my white chocolate cake and turn it into a trifle. Head here for more details about the trifle.  

Doris's Famous Mousse (White & Chocolate)

Lori Vaughn
Two long loved mousse recipes that are light, creamy, and decadent. You can use them independently or layer them together and top with fruit.


White Mousse

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 cups heavy cream very cold
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract optional
  • 1 package 'Whip It' stabilizer optional

Chocolate Mousse

  • ½ cup sugar
  • ¼ cup dutch processed cocoa
  • 1 tsp vanilla extract
  • 1 cup heavy cream very cold
  • 1 package 'Whip It' stabilizer optional* (see note)


White Mousse

  • Using a hand or stand mixer, mix cream cheese and powdered sugar together until smooth.
  • In a separate bowl, whip together cream, sugar, vanilla, almond extract, and Whip It stabilizer until stiff peaks form.
  • Gently fold the cream cheese mixture and whipped cream mixture together. Pipe or spoon over chocolate mousse or by itself in a glass, bowl, or chocolate shell. Chill until ready to serve. Pairs great with my berry trifle.

Chocolate Mousse

  • Stir together sugar and cocoa in the bowl of a stand mixer or large bowl for a hand mixer.
  • Add heavy cream, vanilla, and Whip It stabilizer. Beat at medium speed until stiff peaks form. Chill until ready to serve. Layer with the white mousse and top with berries if desired.


Whip It stabilizer: this Whip It stabilizer is great to help make whipped creams and mousses stay firm longer. It's not necessary, and I've made it without it just fine, but it does help! This is one of Doris's greatest tips! 


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