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Instructions
1. Melt the White Chocolate
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In a heatproof bowl, melt the white chocolate over a double boiler (or in short bursts in the microwave, stirring frequently) until smooth. Let it cool slightly.
2. Whip the Cream
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In a chilled bowl, whip the heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form.
3. Fold in the Chocolate
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Gently fold the melted (but not hot) white chocolate into the whipped cream in two additions, ensuring no streaks remain but being careful not to deflate the mixture.
4. Chill to Set
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Spoon the mousse into serving glasses or bowls.
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Refrigerate for at least 2–3 hours (or overnight) until firm.
5. Serve & Garnish
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Top with fresh berries, chocolate shavings, or a dollop of extra whipped cream for an elegant finish.
Variations & Tips
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Dairy-Free Option: Use coconut cream and dairy-free white chocolate.
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Flavor Boost: Add 1 tbsp citrus zest (orange/lemon) or 1 tsp espresso powder for depth.
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Lighter Texture: Fold in 1 stiffly beaten egg white for extra fluffiness.
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Make Ahead: This mousse keeps well for up to 3 days in the fridge.
Why You’ll Love It
✔ No baking required — just mix, chill, and enjoy!
✔ Silky, cloud-like texture with a delicate sweetness.
✔ Endlessly customizable with toppings and flavors.
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