White Chocolate Mousse

This White Chocolate Mousse is an easy yet impressive dessert. It's a great make-ahead dessert and delicious with homemade whipped cream, fresh berries and white chocolate shavings on top.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Chill time 6

Total Time 6 35

Servings servings

Calories 495kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the mousse

8 oz. white baking chocolate, chopped (look for a high quality baking bar).
3 Tbsp. unsalted butter, room temperature
pinch of salt
1 cup heavy cream, chilled
3 large eggs, yolks and whites divided
1/3 cup granulated sugar

For the whipped cream

1 cup heavy cream, chilled
2 Tbsp. powdered sugar
1 tsp. vanilla extract

US Customary - Metric

Instructions

Melt the white chocolate, butter and a pinch of salt in a microwave safe bowl in 20-30 second increments, stirring in between, until smooth and melted.
8 oz. white baking chocolate, chopped (look for a high quality baking bar)., 3 Tbsp. unsalted butter, room temperature, pinch of salt
Allow the white chocolate to cool for a few minutes. Then whisk in the egg yolks, one at a time, until combined. Set aside.
3 large eggs, yolks and whites divided
Beat the egg whites and sugar for about 4-5 minutes on medium-high speed just until firm (but not stiff) peaks form.
1/3 cup granulated sugar
Gently fold in about ⅓ cup of the egg white mixture into the chocolate mixture with a rubber spatula. Repeat until all egg whites are added. Set aside.
Beat the heavy cream until stiff peaks form, but don't make butter!
1 cup heavy cream, chilled
Gently fold the whipped cream into the white chocolate mixture just until combined.
Divide into 4 glasses and refrigerate for at least 6 hours or ideally overnight.
Prior to serving, make the homemade whipped cream. Add the cream, powdered sugar and vanilla to the bowl of a stand mixer with the whisk attachment. Beat on medium-high speed until medium peaks form, about 3-4 minutes.
1 cup heavy cream, chilled, 2 Tbsp. powdered sugar, 1 tsp. vanilla extract
Add the whipped cream and fresh berries on top of the mousse and serve immediately. Enjoy!

Video

Notes

Raw eggs: it is not advised for pregnant woman and babies to consume raw eggs.
Storage: Keep refrigerated and it is best enjoyed within 2-3 days.
Separate the egg whites and yolks when the eggs are cold, but then let them come to room temperature. They will beat better and incorporate into the mousse best at room temperature.
To make the chocolate shavings, I like to use a potato peeler on a piece of chocolate and it's the perfect finishing touch.
Be sure to use cooking chocolate, and not eating chocolate. Chocolate will seize and not be pleasant to work with if you don't use a high quality chocolate bar.

Nutrition