Ingredients
- 200 g (7 oz) white chocolate, chopped
- 2 tablespoons unsalted butter
- 2 large eggs, separated
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream (chilled)
- Pinch of salt
Instructions
- Melt the Chocolate:
Place white chocolate and butter in a heatproof bowl over simmering water (double boiler). Stir until smooth. Remove from heat and let it cool slightly. - Prepare the Egg Yolks:
Whisk egg yolks into the cooled chocolate mixture one at a time. Add vanilla extract and mix until combined. - Whip the Egg Whites:
In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form. - Whip the Cream:
In another chilled bowl, whip the heavy cream until soft peaks form. - Combine Everything:
Gently fold the whipped cream into the chocolate mixture. Then fold in the beaten egg whites carefully until fully incorporated and fluffy. - Chill and Serve:
Spoon the mousse into serving glasses. Refrigerate for at least 2–3 hours or until set. - Optional Garnish:
Top with white chocolate shavings, berries, or a drizzle of caramel before serving.
Would you like me to give you a no-egg version as well? (Good for people who prefer egg-free desserts.)