A light, airy, and decadent white chocolate mousse that’s perfect for dessert.
Ingredients:
- 8 ounces (about 225g) high-quality white chocolate, chopped
- 1 cup (240ml) heavy cream, divided
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Optional: White chocolate shavings or fresh berries for garnish
Instructions:
- Melt the White Chocolate:
- Place the chopped white chocolate and 1/2 cup (120ml) of the heavy cream in a heat-safe bowl.
- Melt the chocolate and cream over a double boiler (a bowl set over a saucepan of simmering water, ensuring the bowl doesn’t touch the water) or in the microwave in 30-second intervals, stirring until smooth.
- Once melted, remove from heat and let it cool slightly.
- Whip the Remaining Cream:
- In a separate chilled bowl, whip the remaining 1/2 cup (120ml) of heavy cream until stiff peaks form.
- Set aside.
- Whip the Egg Whites:
- In another clean, dry bowl, add the egg whites and cream of tartar.
- Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Combine the Mixtures:
- Gently fold about one-third of the whipped egg whites into the slightly cooled white chocolate mixture. This lightens the chocolate and makes it easier to incorporate the rest.
- Carefully fold in the remaining egg whites, being careful not to deflate them.
- Gently fold in the whipped heavy cream until the mousse is smooth and evenly combined.
- Chill and Serve:
- Divide the mousse among individual serving glasses or bowls.
- Cover and chill in the refrigerator for at least 2-4 hours, or preferably overnight, to allow the mousse to set.
- Before serving, garnish with white chocolate shavings or fresh berries, if desired.
Tips and Variations:
- Quality Chocolate: Use high-quality white chocolate for the best flavor.
- Folding: Be gentle when folding the ingredients together to maintain the airy texture of the mousse.
- Flavorings: You can add flavor extracts like vanilla, almond, or peppermint to the melted chocolate.
- Liqueur: A splash of a complementary liqueur, such as Grand Marnier or Frangelico, can be added to the melted chocolate for extra flavor.
- Berry Layer: For a variation, layer fresh berries or a berry compote at the bottom of the serving glasses before adding the mousse.
- Chocolate curls: Using a vegetable peeler, run it along the edge of a white chocolate bar to create white chocolate curls.