Creamy White Chocolate Mousse
Silky White Chocolate Mousse
This Silky White Chocolate Mousse is an indulgent dessert that’s both elegant and effortless. Featuring smooth white chocolate, rich cream, and a subtle touch of vanilla, it’s a refined sweet course that pairs beautifully with fruit, liqueurs, or a simple dollop of whipped cream—perfect for special occasions or anytime you’re craving something decadent.
Ingredients
| Ingredient | Amount |
|---|---|
| High-quality white chocolate (choose one with cocoa butter, not palm oil) | 8 oz |
| Cold heavy cream (divided) | 2 cups |
| Vanilla extract | 1 tablespoon |
| Egg whites (optional, for added lightness) | 2 |
| Salt | A pinch |
Optional Flavor Boosters:
- Splash of Grand Marnier or amaretto
- Zest from 1 lemon or orange
- Fresh berries or fruit purée (raspberry and mango are great choices)
How to Make It
Step 1: Melt the White Chocolate
Place chopped white chocolate in a heat-safe bowl over a pot of gently simmering water (a double boiler). Stir continuously until fully melted and smooth. Remove from heat and allow it to cool slightly—lukewarm is ideal.
Step 2: Whip the Cream
In a chilled bowl, whip 1½ cups of the cold heavy cream and the vanilla extract until soft peaks form. Be sure to stop before it gets stiff or grainy.
Step 3: Combine Cream and Chocolate
Gently fold the cooled white chocolate into the whipped cream using a spatula. Work slowly to keep the mixture airy and smooth, mixing just until no streaks remain.
Step 4: Optional – Whip the Egg Whites
For a lighter mousse, whip the egg whites with a pinch of salt in a clean bowl until stiff peaks form. Carefully fold them into the mousse mixture until just incorporated.
Step 5: Chill the Mousse
Transfer the mousse into serving dishes—glasses, ramekins, or a large bowl—and refrigerate for at least 2–3 hours. Overnight chilling will give the best texture.
Step 6: Serve and Garnish
Before serving, whip the remaining ½ cup of heavy cream to soft peaks. Add a spoonful or pipe it over each mousse serving. Finish with your choice of garnishes like citrus zest, fresh fruit, or white chocolate curls.
Pro Tips
- Use Quality Chocolate: Look for white chocolate made with real cocoa butter. It melts smoother and tastes better.
- Keep Everything Cold: Chill your mixing bowl and beaters before whipping cream to help it thicken more quickly and hold shape.
- Handle Gently: When folding, do so with care to avoid deflating the cream or egg whites.
- Egg Safety: If you prefer to avoid raw eggs, use pasteurized egg whites—or skip this step for a denser mousse that’s still delicious.
