White Chocolate Mousse

White chocolate mousse is a velvety and enveloping spoon dessert. Here’s how to make it.

Ingredients

• 150 g of white chocolate
• 200 ml of fresh cream to whip
• 2 egg whites
• 30 g of sugar
• A pinch of salt

Preparation

1. Begin by melting the white chocolate in a double boiler. To do this, chop the chocolate into small pieces and place it in a heat-resistant bowl, then set the bowl over a pot with hot but not boiling water. Make sure that the water does not touch the bottom of the bowl to avoid overheating and burning the chocolate.

2. While the chocolate is melting, whip the fresh cream with an electric mixer until it reaches a firm consistency. Keep the whipped cream in the refrigerator until you’re ready to use it.

3. In another bowl, beat the egg whites until stiff peaks form with a pinch of salt. When they start to whiten and become frothy, add the sugar while continuing to beat until you obtain a glossy and stable meringue.

4. Once the white chocolate is completely melted and slightly cooled, gently fold it into the meringue, using a spatula and making upward movements to not deflate the mixture.

5. Lastly, also fold the whipped cream into the white chocolate and meringue mixture, always stirring very gently to maintain the mousse’s frothy texture.

6. Distribute the mousse into small cups or glasses and let it rest in the refrigerator for at least 2 hours before serving.

7. If you like, you can garnish the mousse with chocolate shavings, fresh fruit, or a dusting of cocoa powder before serving.

Curiosity

Chocolate mousse originated in France in the 19th century but became popular all over the world in the following century. Although the classic version uses dark or milk chocolate, the variant with white chocolate is particularly appreciated for its sweetness and creaminess.