HALO By Kirsten Tibballs

Gorgeous Christmas Mousse Cake By Kirsten Tibballs

A simple and stunning mousse cake that can be enjoyed all year round! White chocolate mousse with a festive assortment of inclusions covered in Swiss meringue and garnished with fresh berries.

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White Chocolate Mousse with Inclusions


  • 380g thickened cream
  • cold water (A), to soak the gelatine
  • 2 gelatine sheets
  • 35 g water (B)
  • 65 g caster sugar
  • 65 g egg yolks
  • 5 g Heilala Vanilla Bean Paste
  • 2 g sea salt
  • 145 g Callebaut Velvet White Chocolate 32%
  • 55 g dried apricots, roughly chopped
  • 30 g Callebaut 811 Dark Couverture 54.5%, roughly chopped
  • 30 g pistachio nuts, roughly chopped
  • 30 g roasted slithered almonds


  1. Semi-whip the cream until it has some body but still collapses. Set aside in the refrigerator
  2. Soak the gelatine in a bowl of cold water (A).
  3. Place the water (B) and sugar into a saucepan and bring to the boil.
  4. Meanwhile, place the egg yolks into the bowl of a stand mixer and whip on low speed.
  5. Once the syrup reaches 120°C remove it from the heat. It will continue to rise in temperature and is required at 123°C.
  6. Immediately increase the speed of the mixer and pour the syrup over the egg yolks to create a pate bombe.
  7. Add the vanilla and salt. Continue to whip until it reaches a light and creamy texture.
  8. In a separate bowl, combine the apricots, dark chocolate, pistachio nuts and almonds.
  9. Heat the white chocolate in the microwave in 15-30 second increments, stirring in between, until it is completely melted and reaches 60°C.
  10. Gently squeeze the excess water out of the pre-soaked gelatine and place the sheets into a bowl. Heat in the microwave, in 5-10 second increments, until melted.
  11. Whisk a small amount of the semi-whipped cream into the melted chocolate to bring the chocolate to a similar consistency as the bombe paste.
  12. Fold the chocolate mixture through the pate bombe.
  13. Add some of the mixture to the melted gelatine and stir to combine before folding back through the pate bombe mixture.
  14. Add the remaining semi-whipped cream and gently fold through.
  15. Lastly, fold through the apricot, dark chocolate and nuts.
  16. Transfer the mousse into a piping bag and cut a generous tip off the end.
  17. Pipe a third of the mousse into a Silikomart Kit Lady Queen silicon mould.
  18. Use a spoon to push the mousse up the sides of the mould before piping in the remaining mousse.
  19. Place into the freezer for a minimum of 6 hours.

NOTE:   The mousse can be made and moulded in advance. Once frozen, wrap and store in the freezer for up to 8 weeks.

Swiss Meringue


  • 95g egg whites
  • 190g caster sugar
  • pinch of cream of tartar


  1. Place the egg whites, sugar and cream of tartar into a heat-proof bowl and place it over a saucepan of simmering water, ensuring the water does not reach the bowl.
  2. Whisk continuously by hand until it reaches 60°C.
  3. Transfer into the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until glossy and aerated.
  4. Remove from the mixer and stir by hand before transferring into a smaller bowl.
  5. Use an angled palette knife to apply the Swiss meringue to the outside of the frozen mousse cake.

NOTES: Ensure the frozen mousse does not have any moisture on the surface before applying the meringue.

The Swiss meringue must be applied to the cake on the same day that it is being served. It’s best to apply the meringue a few hours prior to serving. The meringue will slide off the cake if it is left on for more than 12 hours.



  • 125g fresh raspberries
  • 125g fresh blueberries
  • 125g fresh strawberries, wash, dried and quartered
  • 30g pistachio nuts, chopped
  • fresh mint leaves, for garnishing


  1. Prior to serving, arrange the fruit on top of the Swiss meringue.
  2. Finish with a sprinkling of pistachio nuts and some fresh mint.