Ingredients
- 6 oz (170g) white chocolate, chopped
- 1 cup (240ml) heavy whipping cream, divided
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 large egg white (optional, for extra fluffiness)
Instructions
- Melt the White Chocolate:
- In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
- Whip the Cream:
- In a separate bowl, beat 3/4 cup of the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fold in the Chocolate:
- Gently fold the melted white chocolate into the whipped cream until fully incorporated.
- Optional: Whip Egg White for Extra Airiness
- If using, beat the egg white to stiff peaks and fold it into the mousse for a lighter texture.
- Chill and Serve:
- Spoon the mousse into serving glasses and refrigerate for at least 2 hours before serving.
- Garnish & Enjoy:
- Top with grated white chocolate, berries, or whipped cream before serving.
Would you like any variations, like adding fruit or liqueur? ๐