Description
This luscious White Chocolate Mousse is a delightful, airy dessert combining creamy white chocolate with whipped cream and fluffy egg whites. It sets beautifully in the refrigerator and is perfect for an elegant finish to any meal. Garnished with fresh berries or white chocolate shavings, it offers a rich yet light treat that is sure to impress.
Ingredients
White Chocolate Mousse
- 8 oz white chocolate, chopped
- 1 cup heavy whipping cream, divided
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1/4 cup granulated sugar
Garnish (Optional)
- Fresh berries
- White chocolate shavings
Instructions
- Melt the chocolate: Melt the white chocolate in a heatproof bowl set over a simmering pot of water, stirring continuously until the chocolate is smooth. Remove from heat and set aside to cool slightly.
- Whip cream and combine: Whip 3/4 cup of the heavy cream until soft peaks form, then add the vanilla extract. Gently fold the whipped cream into the melted white chocolate mixture until fully incorporated.
- Beat egg whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar a little at a time while continuing to beat until stiff peaks form, ensuring a firm and glossy meringue.
- Fold egg whites into chocolate mixture: Carefully fold the whipped egg whites into the white chocolate and cream mixture, taking care to preserve the airy consistency of the mousse.
- Chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to allow it to set properly.
- Garnish and serve: Before serving, garnish with fresh berries or white chocolate shavings for an elegant presentation and an extra layer of flavor.
Notes
- Ensure the white chocolate is not overheated to prevent it from seizing.
- Use fresh, room temperature eggs for best results when whipping.
- For a richer flavor, consider adding a splash of liqueur such as Grand Marnier or Chambord.
- Make sure all bowls and beaters used for whipping egg whites are completely clean and free from grease.
- The mousse can be prepared a day in advance and stored covered in the refrigerator.
- For a dairy-free version, substitute heavy cream with coconut cream and use vegan white chocolate.
