Ingredients
- 200g white chocolate, chopped
- 1 cup (240 ml) heavy whipping cream, divided
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional)
- Fresh berries or shaved white chocolate, for garnish (optional)
Instructions
- Melt the chocolate: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat half of the heavy cream (½ cup) over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 1–2 minutes. Stir gently until the chocolate is fully melted and smooth. Let it cool to room temperature.
- Whip the cream: In a separate bowl, whip the remaining ½ cup of heavy cream with the vanilla extract (and powdered sugar, if using) until soft peaks form.
- Fold together: Gently fold the whipped cream into the cooled white chocolate mixture in batches. Be careful not to deflate the mousse—use a spatula and gentle folding motions until fully combined.
- Chill: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours, or until set.
- Serve: Garnish with fresh berries or shaved white chocolate if desired. Enjoy this deliciously light and dreamy dessert!
If you’d like, I can help you add serving tips, variations (like adding a berry coulis), or suggestions for making it ahead. Just let me know!