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.