Ingredients
- 6 oz (170g) white chocolate, finely chopped
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp powdered sugar (optional, for sweetness)
- Pinch of salt
- Optional toppings: fresh berries, whipped cream, white chocolate shavings, mint leaves
Instructions
- Melt the chocolate:
- In a heatproof bowl, combine the chopped white chocolate and milk.
- Melt gently over a double boiler (or in short bursts in the microwave, stirring every 15 seconds) until smooth.
- Stir in the vanilla extract and a pinch of salt. Let it cool slightly.
- Whip the cream:
- In a separate bowl, use an electric mixer to whip the cold heavy cream with powdered sugar (if using) until soft peaks form.
- Fold the mixture:
- Once the chocolate mixture is lukewarm (not hot), gently fold in about one-third of the whipped cream to lighten it.
- Then fold in the remaining whipped cream until well combined and smooth. Be gentle to maintain the airiness.
- Chill:
- Spoon the mousse into serving glasses or bowls.
- Cover and refrigerate for at least 2 hours, or until set.
- Serve:
- Top with your favorite garnishes like berries, whipped cream, or chocolate shavings.
- Serve chilled and enjoy!
Let me know if you want a version using gelatin for extra firmness or a dairy-free alternative.