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White Chocolate Mousse Recipe

French · Dessert · 25 min total

A light and airy white chocolate mousse that's rich yet delicate, perfect for a special dessert.

Ingredients

• 8 oz (225g) high-quality white chocolate, finely chopped
• 2 cups (480ml) heavy cream, divided
• 3 large egg whites
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Place the white chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the white chocolate and let sit for 1 minute, then stir until smooth. Let cool to room temperature.
2. In a large bowl, beat the remaining 1 1/2 cups heavy cream with an electric mixer on medium-high speed until soft peaks form. Cover and refrigerate.
3. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the sugar and salt, then increase speed to high and beat until stiff peaks form.
4. Gently fold the cooled white chocolate mixture into the whipped cream until just combined. Then fold in the beaten egg whites until no white streaks remain. Be careful not to deflate the mixture.
5. Divide the mousse among 6 serving glasses or bowls. Refrigerate for at least 4 hours, or until set. Serve chilled.

Tips

• Use high-quality white chocolate for best flavor; avoid white chocolate chips which may contain stabilizers.
• For a quicker set, you can chill the mousse for 2 hours in the freezer, then transfer to the refrigerator.
• Garnish with fresh berries or a dusting of cocoa powder if desired.

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