White Chocolate Mousse (silky smooth with a light, bubbly texture)
White chocolate mousse is a light, creamy dessert made with real white chocolate, cream and egg white for a soft, bubbly texture. Delicately sweet with an optional hint of vanilla this white mousse is an easy make-ahead dessert.
Servings: 4
Calories: 281kcal
Ingredients
For the White Chocolate Layer
- 120 g White chocolate
- 120 ml Double cream 48% fat content
- 90 g Egg whites approx 3 medium egg whites
- 1 teaspoon Vanilla bean paste optional
Instructions
- Chop the white chocolate finely and melt using a Bain Marie or in a microwave (medium power, 30-seconds at a time, stirring between each burst of power). Let cool for 5 minutes.120 g White chocolate
- Pour the cream into a mixing bowl and (optional) add the vanilla bean paste.120 ml Double cream, 1 teaspoon Vanilla bean paste
- Whip the cream to soft peaks. Stir 1 spoonful quickly into the melted chocolate to temper it, then fold the rest of the cream into the chocolate.
- Use clean beaters to whisk the egg whites to stiff peaks. Fold it into the chocolate using a large metal spoon. Keep folding just until no streaks or blobs of egg white remain.90 g Egg whites
- When all of the whites have been mixed in carefully spoon the mousse into 4 glasses. Cover with food wrap and chill for 3-4 hours.
- Decorate as desired just before serving.
Notes
- Use room temperature egg white: Whites whip up to a higher volumes at room temperature, creating a lighter mousse.
- Fold, don't stir: Stirring will knock out the air trapped in the cream and egg whites, resulting in a denser mousse. Gently folding the cream and eggs into the chocolate helps ensure the mousse stays soft and bubbly.
- Don't over whip the cream: Whip it to soft peaks only. Whipping beyond this point results in a dense texture.
- Don't over mix: Fold the egg whites into the mousse mixture just until no egg white is visible. Over-mixing knocks out the bubbles.
- Caution: We can never be 100% certain that raw egg white is completely risk-free and it may not be suitable for vulnerable groups such as young children, anybody who is pregnant, older adults or those with weakened immune systems. However, using fresh, pasteurised eggs, significantly reduces the risk of food-borne illness. In the UK, look for eggs stamped with the British Lion mark as these come from hens vaccinated against salmonella and are produced to high food safety standards.
Serving Suggestions
White chocolate mousse looks elegant served in pretty glassware, but you can serve it in pretty teacups or bowls if desired. One thing is for sure, white mousse deserves a few garnishes for visual appeal - try any of the following:- Grated milk chocolate
- Guylian Chocolate Seashells
- Fresh raspberries or strawberries
- Easter: Mini eggs
- Christmas: Ferrero Rocher
Nutrition
Calories: 281kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 72mg | Potassium: 151mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 453IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 0.1mg
