Easy Chai-Spiced White Chocolate Mousse

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chai spiced white chocolate mousse dark food photography

I’m going to throw in one more quick and delicious dessert before Christmas. It’s the same white chocolate mousse I shared a few months ago here but this time I flavored the cream with chai spices (cinnamon, ginger, clove, cardamom and black pepper) instead of pumpkin spice. It is super easy to make, you just add the spices to a cup of heavy cream and over moderate heat dissolve white chocolate into it. Then you chill the mix for a few hours (or overnight) and when you’re ready to serve it you whip it just like you would whip regular heavy cream. Easy and very delicious – Happy Holidays!


Food Photography and Styling: I’ve had these glasses for several years but only used them once a long time ago and then never again. Well, immediately after I started shooting this mousse I remembered why…these glasses have a thin metal coating of some sort on the outside and are hence a lighting nightmare. Everything and its brother shows up as a reflection on them, it’s terrible. They are going to move from the prop shelf into the kitchen cabinet asap! Anyway, I did like their long stems and overall festive appearance though and I thought they fit well with this easy yet fancy dessert. I also liked the chocolate brown colors of the set, to me they send the message that this is a chocolate dessert, even though the mousse is white and not brown chocolate. As always, I used my strobe to light the set and flags to partially block the light for a dark, moody and dramatic look.

Camera Settings: Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight.


Easy Chai-Spiced White Chocolate Mousse Recipe

serves 2


  • 1 cup heavy cream
  • 1 cinnamon stick
  • 10 whole cloves
  • one 1-inch piece of ginger, thinly sliced
  • 1 teaspoon black peppercorns, lightly crushed
  • 5 green cardamom pods, lightly crushed
  • 4 ounces white chocolate (I recommend Baker’s Premium White Chocolate Baking Chocolate Bar)*



  1. Add all ingredients to a saucepan.
  2. Over medium-low heat, dissolve the chocolate in the cream, stirring constantly. Be careful not to let the cream get too hot, it should not simmer, it should just be warm enough to dissolve the chocolate.
  3. Refrigerate the mix for one hour.
  4. Strain the mix into a bowl, discard the spices.
  5. Refrigerate for another 3 hours or overnight.
  6. Beat the cream to stiff peaks (this will take a few minutes).



*Don’t use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.


  1. Marisa Franca @ All Our Way says:

    I swear you’re making me want to just give up both my diet and camera. How you come up with such a gorgeous set and basically it is simple and yet it isn’t. The diva is the mousse and everything else is just there to show her off and show her off it does. The spotlight is saying “take a bow”. Do you wear a bib when you take a photo so you can catch the drool before it falls somewhere you don’t want it to?? Incredible!! And I haven’t even begun to describe how much I want to take that spoon and just start in on that creamy goodness — but it is just too darn pretty to spoil the effect. :-( Wonderful photo!!

    • Nicole B. says:

      You are so nice, Marisa, really, thank you so much for your kind words! :) Actually, when I look at food through my lens I’m usually not very much tempted to eat it; I don’t even really view it as food at that point, I view it just as a pretty object that I want to make as pretty as possible. Hope you have a wonderful Christmas! :)

  2. Bam's Kitchen says:

    Nicole, I just want to submerge myself in these gorgeous glasses of deliciousness. Such an easy but impressive dessert. Just showed your website to my hubby and he adores your photography too! Wishing you a safe and happy holiday!

  3. Judith De Jager says:

    Thank you for an easy and delicious recipe! I am going to try it alone, and maybe also served alongside a dark chocolate mousse for contrast :)

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