This recipe makes a light, airy, and decadent white chocolate mousse. It’s a simple dessert that requires no baking and is perfect for impressing guests or indulging in a sweet treat.
Ingredients:
- 8 ounces white chocolate, chopped
- 1 cup heavy cream, divided
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract (optional)
Instructions:
- Melt White Chocolate: Place the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
- Heat Half the Cream: In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it’s just about to simmer. Do not boil.
- Combine Cream and Chocolate: Gradually pour the hot cream into the melted white chocolate, stirring continuously until smooth. Set aside to cool slightly.
- Whip Egg Whites: In a large clean bowl, using an electric mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
- Whip Remaining Cream: In a separate bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form.
- Combine Chocolate and Egg Whites: Gently fold one-third of the whipped egg whites into the cooled white chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined.
- Add Whipped Cream: Gently fold the whipped cream into the white chocolate and egg white mixture until well combined.
- Chill: Pour the mousse into individual serving glasses or a serving bowl. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Serve: Serve the white chocolate mousse chilled. You can garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar, if desired.
Tips and Notes:
- White Chocolate Quality: Use high-quality white chocolate for the best flavor and texture.
- Double Boiler: Using a double boiler or a bowl set over simmering water ensures that the chocolate melts smoothly without burning.
- Egg Whites: Make sure the bowl and beaters are clean and free of any grease or oil for the egg whites to whip properly.
- Folding Technique: Gently fold the egg whites and whipped cream into the chocolate mixture to maintain the airy texture of the mousse.
- Flavor Variations: You can add other flavors like almond extract, coffee extract, or liqueurs to the mousse for variety.
- Storage: Store leftover mousse in the refrigerator for up to 3 days.