Ingredients with Measurements:
- 8 oz white chocolate chips
- 1 cup heavy cream
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Special equipment needed:
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Piping bag (optional)
Step-by-step instructions:
1. Melt the white chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. Set aside to cool for a few minutes.
2. In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In another mixing bowl, beat the egg whites until soft peaks form. Gradually add in the sugar and continue beating until stiff peaks form.
4. Fold the melted white chocolate into the whipped cream using a rubber spatula.
5. Gently fold in the beaten egg whites and vanilla extract until well combined.
6. Transfer the mixture to a piping bag (if using) and pipe into individual serving dishes.
7. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 30g
Protein: 4g
Sodium: 50mg
Sugar: 28g
Substitutions for ingredients:
- You can use dark or milk chocolate chips instead of white chocolate chips.
- You can use whipped topping instead of heavy cream.
- You can use pasteurized egg whites instead of fresh egg whites.
Variations:
- Add a tablespoon of instant coffee powder to the melted chocolate for a mocha flavor.
- Add a tablespoon of raspberry or strawberry puree for a fruity twist.
- Top with fresh berries, chocolate shavings, or whipped cream.
Tips and tricks:
- Make sure the melted chocolate is cooled to room temperature before folding into the whipped cream to prevent the cream from deflating.
- Use a rubber spatula to gently fold in the egg whites to maintain the mousse's light and airy texture.
- Chill the mixing bowl and beaters in the refrigerator for a few minutes before whipping the cream for best results.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mousse in clear glass cups or bowls to showcase the layers of white chocolate and whipped cream.
Garnishes:
Top with fresh berries, chocolate shavings, or whipped cream.
Pairings:
This mousse pairs well with a glass of champagne or a cup of coffee.
Suggested side dishes:
This mousse can be served as a dessert on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the mousse is too runny, chill it in the refrigerator for a few more hours.
- If the mousse is too thick, add a tablespoon of milk or cream and whisk until smooth.
Food safety advice:
- Use fresh eggs and make sure they are properly stored and handled to prevent foodborne illness.
- Always use clean and sanitized equipment when preparing food.
Food history:
Mousse is a French dessert that originated in the 18th century. It is typically made with whipped cream, eggs, and chocolate or fruit puree.
Flavor profiles:
This white chocolate mousse is sweet, creamy, and rich with a subtle vanilla flavor.
Serving suggestions:
Serve this mousse as a light and elegant dessert after a dinner party or special occasion.
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