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- 8 oz (226g) white chocolate, finely chopped - 2 cups heavy cream, divided - 3 large egg whites - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - A pinch of salt These ingredients create a rich and creamy mousse. The white chocolate gives it a sweet flavor. Heavy cream adds to the smooth texture. Egg whites help the mousse become light and fluffy. - Fresh berries (such as raspberries or strawberries) - Fresh mint leaves Adding garnishes makes your dessert look beautiful. Berries add color and a tart taste. Mint leaves bring a fresh aroma and flavor. Use these to impress your guests! - Use dairy-free white chocolate for a vegan option. - Substitute granulated sugar with a sweetener like honey or agave syrup. - Add flavor by mixing in citrus zest or a splash of liqueur. These swaps can change the flavor and texture of your mousse. Experiment with different options to find your favorite! {{ingredient_image_2}} To start, you need to melt the white chocolate. Cut it into small pieces and put it in a heatproof bowl. Place this bowl over a pot of simmering water. Keep stirring until the chocolate is smooth. If you prefer, you can use the microwave. Heat it in 20-second bursts, stirring each time. Once melted, set it aside to cool slightly. Next, take one cup of heavy cream and pour it into a clean bowl. Use an electric mixer and whip the cream on medium speed. Watch closely until soft peaks form. This makes the mousse light and fluffy. Do not overwhip, or the cream will become grainy. Now, gently fold the melted white chocolate into the whipped cream. Use a spatula and be careful. You want to keep the mixture airy. Fold until there are no streaks of chocolate visible. This step is key for a light mousse. In another bowl, crack three large eggs and add a pinch of salt. Using an electric mixer, beat the egg whites on medium-high speed. Gradually add the granulated sugar as you beat. Continue until you see stiff, glossy peaks. This will help the mousse hold its shape. Now, it's time to combine everything. Carefully fold the beaten egg whites into the chocolate mix in three parts. Use a gentle motion to keep it fluffy. Once combined, spoon the mousse into serving cups. Fill them about three-quarters full. Cover each cup with plastic wrap and chill in the fridge for at least two hours. Before you serve, whip the remaining cup of heavy cream until soft peaks form. Add a dollop of this cream on top of each mousse cup. For a lovely finish, garnish with fresh berries and a mint leaf. This makes the dessert look pretty and adds flavor. Enjoy every creamy bite! To get that lovely, light texture in your mousse, follow these steps: - Melt the Chocolate Properly: Use a double boiler or microwave. If you use a microwave, heat in short bursts. This keeps it smooth. - Whip the Cream Well: Whip the cream until soft peaks form. This helps the mousse stay fluffy. - Fold Gently: When mixing the chocolate and cream, fold carefully. This keeps air in the mixture for a light feel. - Beat Egg Whites to Stiff Peaks: Ensure the egg whites are shiny and hold peaks. This adds volume to your mousse. Here are some mistakes to watch out for: - Overheating the Chocolate: If it gets too hot, chocolate can seize. Stir it slowly and don’t rush. - Not Whipping Cream Enough: If the cream is too soft, it won't hold shape. Aim for soft peaks. - Stirring Instead of Folding: Stirring can knock out air. Always fold to keep it airy. - Skipping Chill Time: Be patient! Chilling lets flavors blend and the mousse set. Having the right tools can make your mousse-making easier: - Heatproof Bowl: Essential for melting chocolate without burning it. - Electric Mixer: A must for whipping cream and egg whites quickly and effectively. - Spatula: Use a rubber spatula for gentle folding. - Serving Cups: Individual cups help with presentation and portion control. By following these tips, you can create a delightful white chocolate mousse that impresses every time! Pro Tips Use High-Quality Chocolate: The flavor of your mousse largely depends on the quality of the white chocolate. Opt for a premium brand for the best taste and texture. Chill Your Mixing Bowls: For even fluffier whipped cream and egg whites, chill your mixing bowls in the freezer for about 10 minutes before use. Don’t Overmix: When folding in the whipped cream and egg whites, be gentle. Overmixing can deflate the airiness that gives the mousse its light texture. Let It Set Overnight: For the best flavor and texture, consider letting the mousse set in the refrigerator overnight before serving. This allows the flavors to meld beautifully. {{image_4}} You can make a vegan version of white chocolate mousse. Use dairy-free white chocolate. Replace heavy cream with coconut cream. For the egg whites, use aquafaba, the liquid from canned chickpeas. Whip aquafaba like egg whites until fluffy. Fold it into the melted chocolate and coconut cream. This will give you a creamy, vegan treat. Want a low-sugar mousse? Use sugar substitutes like stevia or erythritol. These sweeteners keep the rich taste but lower the sugar count. You can also use white chocolate with less sugar. Just check the label for options. Adjust the amount based on your taste. This way, you can enjoy your dessert without the extra sugar. Boost the flavor of your mousse with fun additions. Try adding citrus zest, like lemon or orange. It adds a fresh zing to the sweetness. You can also mix in liqueurs like Grand Marnier or Baileys for a richer taste. Just add a tablespoon to the chocolate before folding. These small changes can elevate your mousse to a new level. To keep your leftover mousse fresh, place it in an airtight container. Make sure the lid seals well. If you made individual servings, cover each cup with plastic wrap. This stops the mousse from absorbing any strong smells in the fridge. White chocolate mousse can last in the fridge for up to 3 days. After that, it may start to lose its creamy texture. Always check for any signs of spoilage, like an off smell or change in color before eating. You can freeze white chocolate mousse if you need to. Use a freezer-safe container, leaving some space at the top for expansion. When ready to enjoy, thaw the mousse in the fridge overnight. Avoid refreezing after thawing, as the texture may change. Yes, you can make white chocolate mousse without eggs. A common method is to use whipped cream and melted white chocolate. This way, you still get a creamy texture without the eggs. You can also add gelatin to help it set if you want a firmer mousse. White chocolate mousse lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. If you want a substitute for heavy cream, you can use coconut cream or a mix of milk and butter. For a lighter option, try using half-and-half or whole milk. Just remember, these substitutes may change the mousse's texture slightly. Yes, you can use regular chocolate instead of white chocolate. Dark or milk chocolate works well, but the taste will change. The mousse will be richer and have a different flavor profile. Adjust the sugar in the recipe if you use dark chocolate, as it is usually less sweet than white chocolate. White chocolate mousse is a delightful treat you can easily make at home. We explored its main ingredients, step-by-step instructions, and variations like vegan options. I shared tips to avoid common mistakes and how to store leftover mousse. Remember, the key is to mix well and chill thoroughly for the best result. Now, you can confidently impress friends and family with your tasty mousse. Enjoy experimenting with flavors and finding your favorite version!

Velvety White Chocolate Mousse

A rich and creamy dessert made with white chocolate and whipped cream, garnished with fresh berries and mint.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz white chocolate, finely chopped
  • 2 cups heavy cream, divided
  • 3 large egg whites
  • 1 4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • to taste fresh berries (for garnish, such as raspberries or strawberries)
  • to taste fresh mint leaves (for garnish)

Instructions
 

  • Melt the chopped white chocolate in a heatproof bowl over a pot of simmering water, stirring continuously until smooth. Alternatively, melt it in the microwave in 20-second intervals, stirring in between. Remove from heat and allow to cool slightly.
  • In a separate bowl, pour 1 cup of heavy cream and whip at medium speed until soft peaks form.
  • Gently fold the slightly cooled white chocolate into the whipped cream using a spatula until fully combined, ensuring no streaks of chocolate remain.
  • In another clean bowl, add the egg whites and a pinch of salt. Beat on medium-high speed until soft peaks form, then gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
  • Carefully fold the beaten egg whites into the chocolate mixture in three additions, using a gentle motion to maintain airiness.
  • Spoon the mousse into individual serving cups or bowls, filling them about three-quarters full. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
  • Just before serving, whip the remaining 1 cup of heavy cream to soft peaks and dollop on top of each mousse cup.
  • Garnish each mousse with fresh berries and a mint leaf.

Notes

Ensure the chocolate is slightly cooled before folding into the cream.
Keyword chocolate mousse, dessert, mousse, white chocolate