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White Chocolate Mousse Recipe

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4 from 20 reviews

  • Author: Ava
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This White Chocolate Mousse recipe creates a luscious, creamy dessert that features the smooth sweetness of high-quality white chocolate combined with whipped egg whites and gelatin for a light, airy texture. Perfectly balanced with vanilla and finished with whipped Chantilly cream and chocolate shavings, this mousse requires chilling to achieve its delicate consistency and is sure to impress as a sophisticated, melt-in-your-mouth treat.

Ingredients

White Chocolate Mousse

  • 170 g White Chocolate (good quality, e.g., Callebaut or Lindt), finely chopped
  • 75 g Heavy cream (36% fat)
  • 1 teaspoon Vanilla extract
  • 3 Egg yolks
  • Large pinch of salt
  • 3 g Gelatin powder
  • 2 tablespoons Cold water (for gelatin blooming)
  • 3 Egg whites
  • 25 g Granulated sugar

For Garnish

  • Whipped Chantilly cream (use your Chantilly recipe)
  • Chocolate shavings

Instructions

  1. Prepare the Chocolate: Place the finely chopped white chocolate in a medium heat-proof bowl and semi-melt it in the microwave, heating in short bursts to avoid overheating.
  2. Heat the Cream: In a small saucepan over medium heat, bring the heavy cream to a simmer without letting it boil.
  3. Combine Cream and Chocolate: Pour the hot cream over the chopped white chocolate and let it sit for about a minute to soften the chocolate. Then stir gently with a rubber spatula until the chocolate is fully melted and the mixture is smooth.
  4. Add Egg Yolks, Vanilla, and Salt: Ensure the chocolate mixture is close to room temperature before proceeding. Gradually mix in the egg yolks one at a time, then add a large pinch of salt and the vanilla extract, stirring to combine.
  5. Bloom the Gelatin: Sprinkle the gelatin powder over 2 tablespoons of cold water and let it sit for 3 minutes until it becomes thick and jiggly.
  6. Heat Gelatin: Gently warm the gelatin mixture in the microwave without boiling it, just until liquid and warm.
  7. Incorporate Gelatin: When the gelatin is liquid but not hot, mix it into the chocolate mixture, ensuring the chocolate mixture is at room temperature for proper incorporation.
  8. Whip Egg Whites: In a clean bowl, whip the egg whites until they form soft peaks. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form.
  9. Fold Egg Whites: Gently fold the whipped egg whites into the chocolate mixture in batches, maintaining as much airiness as possible to keep the mousse light.
  10. Chill the Mousse: Pour the mousse into serving dishes or ramekins. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the mousse to set and develop its texture.
  11. Serve: Just before serving, top the mousse with whipped Chantilly cream and garnish with chocolate shavings for an elegant presentation.

Notes

  • Use high-quality white chocolate for the best flavor and texture.
  • Carefully monitor the temperature when melting chocolate and heating gelatin to prevent curdling or breaking the mousse.
  • Be gentle when folding egg whites into the chocolate mixture to maintain the mousse’s light and airy texture.
  • Allow sufficient chilling time (at least 6 hours) for optimal mousse firmness.
  • Gelatin is essential for helping the mousse set properly; do not omit this step if you want the classic mousse texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/white-chocolate-mousse-recipe/