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Instructions
Step 1: Melt the Chocolate
Chop the white chocolate and place it in a heatproof bowl set over a saucepan of simmering water. Stir gently until fully melted and smooth. Remove from heat and let cool slightly to lukewarm.
Step 2: Whip the Cream
In a chilled mixing bowl, whip 1 ½ cups of the heavy cream with the vanilla extract until soft peaks form. Do not over-whip.
Step 3: Combine
Slowly pour the melted white chocolate into the whipped cream. Gently fold the mixture with a spatula until smooth and fully blended. Avoid deflating the whipped cream.
Step 4: Optional – Stabilize with Egg Whites
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold into the mousse for added lightness. This step can be skipped for a denser version.
Step 5: Chill and Set
Spoon the mousse into individual serving glasses or a larger dish. Refrigerate for 2 to 3 hours, or overnight, to allow the mousse to set.
Step 6: Garnish and Serve
Before serving, whip the remaining ½ cup of cream until soft peaks form. Top each mousse portion with whipped cream. Garnish with lemon zest, berries, or white chocolate shavings, as desired.
Tips for Success
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Use quality chocolate: Choose white chocolate made with cocoa butter for a smooth texture and rich taste.
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Chill your equipment: Place your mixing bowl and whisk in the freezer for 10 to 15 minutes before whipping cream.
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Fold gently: Avoid overmixing to maintain the mousse’s light texture.
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Egg white option: For a fluffier result, add whipped egg whites. Use pasteurized egg whites if you’re concerned about using raw eggs.
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