Ingredients with Measurements:
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 egg whites
- 1 teaspoon vanilla extract
Special equipment needed:
- Double boiler
- Electric mixer
- Whisk
- Bowls
- Spatula
Step-by-step instructions:
1. Place the white chocolate in the top of a double boiler. Heat over medium-low heat, stirring occasionally, until the chocolate is melted and smooth.
2. In a medium bowl, combine the heavy cream, sugar, and butter. Place the bowl over the top of the double boiler and heat until the butter is melted and the mixture is warm.
3. In a separate bowl, whisk the egg whites until stiff peaks form.
4. Slowly add the warm cream mixture to the melted white chocolate, stirring constantly.
5. Gently fold in the egg whites until just combined.
6. Add the vanilla extract and stir until combined.
7. Pour the mousse into individual serving dishes and chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation Time: 10 minutes
Cooking time: 10 minutes
Temperature: Medium-low heat
Serving Size: 4 servings
Nutritional Information:
Calories: 300
Fat: 19 g
Carbohydrates: 24 g
Protein: 5 g
Substitutions for Ingredients:
- Heavy cream can be substituted with coconut cream or almond milk.
- Butter can be substituted with coconut oil.
- Egg whites can be substituted with aquafaba.
Variations:
- Add a tablespoon of orange liqueur for an orange-flavored mousse.
- Add a tablespoon of espresso powder for a mocha-flavored mousse.
- Add a teaspoon of ground cinnamon for a cinnamon-flavored mousse.
Tips and tricks:
- Make sure to melt the white chocolate slowly over low heat to prevent burning.
- Be sure to fold the egg whites in gently to keep the mousse light and airy.
- For a richer mousse, use dark chocolate instead of white chocolate.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The mousse can be reheated in the microwave for 30 seconds or in a double boiler over low heat.
Presentation ideas:
- Serve the mousse in individual dishes with a dollop of whipped cream and a sprinkle of cocoa powder.
- Place the mousse in a pastry shell and top with fresh berries.
- Pipe the mousse into small cups and top with a fresh raspberry.
Garnishes:
- Whipped cream
- Cocoa powder
- Fresh berries
- Chocolate shavings
Pairings:
- Fresh fruit
- Shortbread cookies
- Angel food cake
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting advice:
- If the mousse is too thick, add a tablespoon of heavy cream and whisk until combined.
- If the mousse is too thin, add a tablespoon of melted white chocolate and whisk until combined.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Refrigerate the mousse immediately after preparation and consume within 5 days.
Food history:
White chocolate mousse is believed to have originated in France in the early 20th century. It has since become a popular dessert all over the world.
Flavor profiles:
This mousse has a rich and creamy white chocolate flavor with a hint of sweetness from the sugar and vanilla extract.
Serving suggestions:
This mousse is best served chilled and is the perfect ending to any meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A