An easy and delicious dessert: the White chocolate mousse We love its unique, mousse-like, and indulgent texture... It's delicious with a few white chocolate shavings, raspberries, or even fruit coulis! Prepare to be won over... At my house, it's always eaten (too) quickly...
What you'll love about this white chocolate mousse recipe
- flavors : the good taste of white chocolate, and not too sweet! Indeed, it is mixed with whipped cream and no extra sugar is added to the recipe.
- texture : the airy feel of a mousse with every bite... The texture is quite addictive, I must say!
- difficulty level This mousse is easy to make! As for equipment, you'll need at least an electric mixer. I serve these white chocolate mousses in medium-sized dessert glasses. You can also use ceramic ramekins.
The choice of ingredients
- White chocolate I recommend using white baking chocolate (at a minimum) or couverture white chocolate. I made these mousses with white chocolate that you can find in supermarkets.
- Liquid cream : make sure you use 30% fat whole cream; it must be very cold to be whipped into whipped cream.
- Egg white It helps to lighten the mousse and gives it a more airy texture (like in a dark chocolate mousse). Choose a large egg.
How to make white chocolate mousse?
- We whip the cream
- Beat the egg white until stiff peaks form.
- We melt the white chocolate
- The cream and egg white are then incorporated into the melted chocolate.
- We finish with the milk-gelatin mixture
- We pour it into glasses
- Refrigerate the white chocolate mousse!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making perfect white chocolate mousse
- for whipped cream that sets quicklyYour heavy cream needs to be very cold. You can also put the beaters of your mixer in the freezer for a few minutes; that can help.
- I find it easier to melt the white chocolate above a bain-marie rather than in the microwave. You can smooth it out as you go.
- To incorporate the whipped cream and beaten egg white into the melted chocolate, you need to make a delicate movement with the spatula to avoid breaking the airy effect of the white chocolate mousse.
How to store white chocolate mousse?
You can store these mousses for Maximum 3 days in the refrigeratorAt my place, they sell out faster than that, I can assure you!
Other recipes to try
If you like recipes using white chocolate, I recommend you take a look at the other recipes on the blog:
- White chocolate brownies
- White chocolate cookies
- White chocolate raspberry muffins
- Dessert 3 chocolates
If you make this white chocolate mousse, feel free to rate the recipe below and tag it. @liliebakery on Instagram so I can see your pretty mousses!
Easy White Chocolate Mousse
A light and incredibly delicious mousse, this white chocolate mousse can be enjoyed on its own or with fresh fruit or a coulis...
Ingredients
- 190 g white chocolate pastry
- 300 g heavy whipping cream 30% very cold
- 1 large size egg white
- 1,5 gelatin sheet Vahine
- 75 g semi-skimmed milk
- Decoration: white chocolate shavings, fresh raspberries, fruit coulis, etc...
Prepare in advance
- Whip the liquid cream (using a food processor or mixer) to obtain a whipped cream consistency.
- Separately, beat the egg white until stiff peaks form.
- Soften the gelatin in cold water.
- Melt the white chocolate pieces over a double boiler. Smooth the melted chocolate and then let the container cool for 5 minutes.
- In a saucepan, heat the milk, stopping just before it boils. Remove from the heat, add the drained gelatin, and stir. Set aside.
- To assemble, pour the melted white chocolate into a wide bowl. First, add 2 tablespoons of whipped cream and whisk. It will thicken, which is normal, but continuing to whisk will make the texture smoother. Then, using a spatula, gently fold in the remaining whipped cream to maintain the light and airy effect.
- Do the same with the beaten egg white, always using a spatula.
- Pour the milk-gelatin mixture in a thin stream while gently mixing with a spatula.
- To fill your glasses, you can use a piping bag (like me) or do it with a tablespoon.
- Refrigerate for at least 4 hours. Decorate with white chocolate shavings, fresh raspberries or raspberry coulis.
Notes
This white chocolate mousse can be kept in the refrigerator for up to 3 days.
