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White Chocolate Mousse Recipe

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3.9 from 9 reviews

This luscious White Chocolate Mousse is a creamy and airy dessert that combines whipped heavy cream with melted white chocolate. Quick to prepare and perfect for chilling ahead, this mousse offers a smooth, sweet treat ideal for any occasion. The optional white chocolate shards or curls add an elegant, textural contrast.

Ingredients

White Chocolate Mousse

  • 2 cups (473ml) heavy whipping cream
  • 1 cup (170g) white chocolate chips

Optional Topping

  • White chocolate shards or white chocolate curls/shavings

Instructions

  1. Chill the tools: Place a metal or glass mixing bowl and the beaters from an electric mixer into the freezer for 10-15 minutes to ensure the cream whips up quickly and to stiff peaks.
  2. Melt white chocolate: In a microwave-safe bowl, combine 1/2 cup heavy cream with the white chocolate chips. Microwave on 50% power for 2 minutes, stirring halfway through, and add additional time if necessary until fully melted. Allow this mixture to cool to room temperature to prevent melting the whipped cream later.
  3. Whip cream: Pour the remaining 1 1/2 cups of heavy cream into the chilled mixing bowl. Using an electric mixer, beat on high speed for 3-5 minutes until stiff peaks form, meaning the cream holds its shape firmly when the beaters are lifted.
  4. Combine chocolate and cream: Add the cooled white chocolate mixture to the whipped cream. Beat again just until fully combined and smooth, being careful not to deflate the airy texture.
  5. Chill the mousse: Spoon or pipe the mousse into individual serving containers. Cover each container with plastic wrap and refrigerate for at least 3 hours to allow the dessert to set properly. For best results, refrigerate overnight. The mousse will keep well in the fridge for 2-3 days.
  6. Add toppings: Before serving, optionally garnish with white chocolate shards or curls. To make shards, melt white chocolate and spread it thinly on a silicone mat, then let it cool completely before breaking into pieces. For curls, use a vegetable peeler on a white chocolate bar to create elegant shavings.

Notes

  • Make sure the whipped cream is chilled and the bowl and beaters are cold to achieve the best volume.
  • Use good quality white chocolate chips for a flavorful mousse.
  • Be careful when melting the chocolate; heating too quickly can burn it or cause it to seize.
  • Do not overbeat the chocolate and cream mixture to maintain the mousse’s light texture.
  • Store mousse covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://lauracooks.com/white-chocolate-mousse-recipe/