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White Chocolate Mousse

White Chocolate Mousse


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  • Author: Kimberly
  • Total Time: 20 min + 2 hrs
  • Yield: 4 1x

Description

RECOMMENDED EQUIPMENT

  • 2 medium-sized bowls
  • whisk
  • electric mixer
  • small pot
  • small metal or glass bowl

Ingredients

Units Scale
  • 45 grams butter
  • 15g powdered sugar
  • 2 egg yolks
  • 100 grams white chocolate
  • 200 grams heavy whipping cream

Instructions

  1. Cream the butter and powdered sugar together in a medium-sized bowl with a whisk. Separate the eggs and add the yolks to the butter and sugar. Beat the mixture with an electric mixer until creamy and stiff, about 5 minutes. The egg whites won’t be used further, but to avoid waste, you could make a meringue with them.
  2. Melt the white chocolate in a double boiler, let it cool slightly, then stir it into the mixture.
  3. Whip the cold cream until it forms peaks and gently fold it into the mixture until everything is well combined.
  4. Divide the mixture into 4 dessert bowls and refrigerate for at least 2 hours.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 2 hrs
  • Cook Time: 20 min