Creamy White Chocolate Mousse

Here’s a Creamy White Chocolate Mousse recipe that’s perfect for a light and elegant dessert. It’s easy to prepare and can be served on its own or paired with fresh fruit, cookies, or a drizzle of raspberry sauce.

Creamy White Chocolate Mousse Recipe

Prep Time: 15 minutes
Chill Time: 2-3 hours
Serves: 4-6

Ingredients

• 6 ounces (170g) white chocolate, finely chopped
• 1 cup heavy whipping cream, divided
• 1 teaspoon vanilla extract (or almond extract for a twist)
• 2 large egg whites (or use 1/4 cup pasteurized liquid egg whites for safety)
• 2 tablespoons granulated sugar
• Pinch of salt

Optional Toppings:

• Fresh berries (raspberries, strawberries, or blueberries)
• Shaved white or dark chocolate
• Mint leaves

Instructions

1. Melt the White Chocolate:
   • Place the chopped white chocolate in a heatproof bowl.
   • In a small saucepan, heat 1/4 cup of the heavy cream over medium-low heat until it just begins to steam (do not boil).
   • Pour the warm cream over the white chocolate and let sit for 1 minute. Stir until smooth and glossy. Set aside to cool slightly.
2. Whip the Cream:
   • In a large mixing bowl, whip the remaining 3/4 cup of heavy cream with the vanilla extract until soft peaks form. Be careful not to overwhip. Refrigerate until ready to use.
3. Prepare the Egg Whites:
   • In a clean mixing bowl, beat the egg whites and salt with an electric mixer until foamy.
   • Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
4. Combine the Mixtures:
   • Gently fold the whipped cream into the melted white chocolate in three additions, being careful not to deflate the cream.
   • Next, gently fold in the beaten egg whites until fully incorporated. The mousse should be light and fluffy.
5. Chill the Mousse:
   • Divide the mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2-3 hours, or until set.
6. Serve:
   • Garnish with your choice of toppings, such as fresh berries, shaved chocolate, or mint leaves, and serve chilled.

Tips for Success

• Safety Note: If concerned about raw egg whites, use pasteurized egg whites or an egg white substitute.
• Make Ahead: The mousse can be prepared up to 1 day in advance and stored covered in the refrigerator.
• Flavor Variations: Add a splash of liqueur (e.g., Grand Marnier or Amaretto) for an adult twist.

This Creamy White Chocolate Mousse is a delightful, airy dessert that’s easy to make and sure to impress!