White Chocolate Mousse Recipe

Prep in: 10 mins
Cook in: 15 mins
Ready in: 1 hr 25 mins
How To Make A White Chocolate Mousse Recipe.

Ingredients

  • Some Good-Quality White Chocolate
  • An Egg
  • Egg White
  • Granulated Sugar
  • A Touch Of Butter
  • Some Vanilla Extract
  • Some Heavy Cream
  • Some Strawberries
  • Raspberries
    Blackberry

Directions

1

You’ll need are feeling basic starting off with some good-quality white chocolate. You’ll need an egg that i’ve been separated here and you
can egg white, granulated sugar, a touch of butter, some vanilla extract. You’ll also need some heavy cream that i have whipped in the fridge. Already
because that way it’s going to keep cold while we proceed with the recipe and i’ve got some strawberries. Now you could use raspberries you can use blackberries. Basically what i’m going to do these, I’m going to just mash them with a fork, because i feel like white chocolate is so much sweeter and richer than regular chocolate it definitely needs a little something tart to cut it so that’s. what we’re going to do. Today i’ve got a little pan here with about an inch or so of simmering water in there and a heat proof bowl on top of it now what’s important is that the bottom of the bowl does not touch the actual water otherwise it will scorch the chocolate and they’ll defeat the purpose of a really good chocolates. Okie dokie let’s get started in this bowl.
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2

I’m going to take my egg and sugar and I’m going to whisk that together. Until it’s really nice and light but in the meantime. I’m going to add my chocolate and my butter to my double boiler. I’m going to keep my eye on that and at the same time. I am just going to whisk my egg and sugar. Until it’s a little bit lighter in color and just keep my eye on everything make sure the chocolate is melted well make sure my egg yolk is nice and that’s pretty much it really
this is looking perfect. I’m going to take this off the heat. Now i also got my egg yolk looking really good. Okay i’m going to add a splash of vanilla to this to my egg yolk mixture. I’ll switch to this whisk because I dropped to my other one and then. I’m just going to take a little bit of this melted white chocolate just a temper the egg yolk. Because it’s all going to go back on the stove together. All right then get it out of here.

3

I’m trying to if it looks like i’m rushing it’s because you guys know when it works when it comes to white chocolate its timing is everything. So you want to do this as quickly as possible without a lot of the temperature to drop from the white chocolate. Because we’re putting this back on our little burner here and we’re going to let this cook for just a couple of minutes just to kind of warm everything back through. Okay now set that aside i’m going to just take my egg white and i’m going to whisk that until it’s got nice stuff chupa stiff peaks. But you do want this to be nice and big and voluminous and airy it’s going to be fabulous. It’s good enough now before you go on to any everything else you just take a fork. I’m going to just mash up my strawberries. These are actually frozen that i’ve been having sit on the counter here just the saw bit and because fresh strawberries, chocolates and it will be delicious. Add your white chocolate to the this is the cream.

4

I whipped earlier because I wanted to be able to get it out of the way and get it into the fridge. Now if it looks like your white chocolate seized up on you a bit when you added the egg yolk do not panic. Because as you can see it all ends up working out really well so don’t worry about it. Once you give everything a really good stir and mix it’ll be just fine and honestly. I feel like white chocolate is one of those things that is incredibly hard to temper properly and when you mix it with something that’s not as hot or not the right temperature or as the same temperature as that it kind of can go a bit what it seizes that’s what exactly what it’s called. So don’t worry about it, because once you add it with everything else and ends up tasting fabulous add your egg, whites on the egg white is what’s going to give you that fabulous chocolate mousse texture that we love. So get that stirred in there. Now make sure you always use good eggs because you’re not going to be cooking this any further. So you want to make sure that you are using the best quality product and look at that the chocolate might have seasoned up a little bit before that but it is gorgeous. Now and it’s just it’s perfect.

5I’m just going to put some of that this is going to make i’d say for three to four really depending on how big. you make them but white chocolate mousse is incredibly rich. So you don’t need much more than that i’m going to just pile this up really nicely. Because I’m having some friends over for dinner and each couple is going to share one. So how about that and then the rest is going to be for me and look how smooth and lovely that looks you can still see the white chocolate running through it mmmmmm don’t panic it all works at the end into the fridge to set this will take. I’m gonna leave it in there for about 6 hours. So it really is best leave them in there for about six hours to overnight.

6I’m gonna leave them in there for six hours and show you what they look like when they’re done my white chocolate mousse was in the fridge for about six hours. It’s pretty much set by now to garnish. It you can top it with some fresh strawberries, raspberries, blackberries whatever kind of berry you smashed up to put at the bottom of this and then what i always like to do. Let’s take a bar of chocolate put it on a kitchen clean kitchen towel and then i just take a really big knife oops break the bar in half why not that’s okay just shave a little bit of chocolate. Because it just makes anything look fancy and if you’re anything like me and you’re kind of challenged in that department of being a real fancy person then this makes you look fancy without having to really
do much work and then. I’d like to take a really nice piece of mint and add that right in there just because the green just really stands down against the
white. But at the end the day, the moon’s going to get chucked away. It’s really great mojito. Let’s get rid of that cuz. We i’m gonna dive in i want to go right on the side. So you can see the texture oh look at that first of all – piece of strawberries a little bit big that’s okay.

7Let’s get that oh but look the texture of that mousse are you seeing that mmm.. I’m into this whole thing in one bite no word it is velvety smooth wonderfully sweet. I’m the smoothness of it just takes you to a completely different level of feeling amazing. I can’t describe it but what really makes this is the offsetting of all the sweetness with a slight tartness of the mashed bearing at the bottom of the at the bottom of the serving dish it is to die for and the thing about chocolate.

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