White Chocolate and Kiwi Mousse with Marshmallows

Fluffy white chocolate and fluffier marshmallows are a match made in heaven. And when they are melded with the tangy taste of the kiwis, you know this is what ambrosia ought to taste like.


  • 15 marshmallows
  • 1?4 cup sugar
  • 3 kiwis
  • 1?2 cup white chocolate
  • 1 cup whipped cream


  • Melt the marshmallows in a glass bowl on a double boiler.
  • Make kiwi puree in a blender.
  • Cook kiwis and sugar together for about 7 minutes or until the mixture thickens.
  • Now remove 2 tablespoons of the mixture and add the rest to the melted marshmallows.
  • Remove the white chocolate from the hot water bath and add it in the mixture.
  • Once the chocolate has melted and the whole mixture has become homogenous, shift the bowl to an ice┬ábath.
  • Once the mixture has reached room temperature, add whipped cream.
  • Chill the mixture in a refrigerator until the mixture is stiff.
  • Pour in a piping hot bag and portion in individual glasses.
  • Top up the glasses with a spoonful of the cooked kiwi mixture kept separately.
  • Refrigerate for about 3 hours.
  • Serve chilled.

Recipe courtesy: Chef Harpal Singh, Zespri Kiwifruit, CaLDRON, Oct 2014