Creamy White Chocolate Mousse
Instructions
Step 1: Melt the Chocolate
Place chopped white chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method).
Stir continuously until melted and smooth.
Remove from heat and let cool to lukewarm.
Step 2: Whip the Cream
In a chilled mixing bowl, whip 1½ cups of cold heavy cream with the vanilla extract until soft peaks form.
Step 3: Fold the Mixture
Gently fold the cooled melted chocolate into the whipped cream using a spatula.
Mix until well combined with no streaks.
Step 4: Stabilize (Optional)
In a separate bowl, whip 2 egg whites with a pinch of salt until stiff peaks form.
Fold gently into the mousse for a lighter texture (optional).
Step 5: Chill and Set
Spoon into serving glasses or ramekins.
Chill in the refrigerator for at least 2–3 hours, preferably overnight.
Step 6: Top and Serve
Before serving, whip the remaining ½ cup of cream until soft peaks form.
Pipe or dollop on top of the mousse.
Garnish with citrus zest, berries, or shaved white chocolate.
Tips for Success
Use real white chocolate with cocoa butter (avoid palm oil).
Chill the bowl and whisk before whipping cream for better texture.
Be gentle when folding to keep the mousse airy.
Pasteurized egg whites can be used if concerned about raw eggs.
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