White Chocolate Mousse
White Chocolate Mousse
Course: Dessert, Teatime, Breakfast, PastryCuisine: FrenchDifficulty: Easy
Servings
6
servingsPrep Time
15
minutesCook Time
5
minutesTotal Time
25
minutesAn easy, light white chocolate mousse with no added sugar. A smooth texture, guaranteed to turn out perfectly every time, and with only 3 ingredients.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
200 g White chocolate
250 ml Whole liquid cream (35%)
4 Eggs
Instructions
- Heat 100 ml of heavy cream. Once boiling, pour it in three stages over the white chocolate in a bowl to melt it. Mix with a spatula.
- Once the cream and chocolate are well combined, separate the egg whites from the yolks. Add the yolks to the white chocolate and cream mixture. Meanwhile, whisk the egg whites until stiff peaks form.
- Once the egg whites are well whipped, set them aside, then in the bowl of a mixer whip the remaining cream, i.e. 150ml, into very firm whipped cream.
- All that remains is to gently fold in the whipped cream and beaten egg whites alternately using a spatula. Pour into your chosen container and chill for 2 hours. Enjoy.
Astuces
- The cream, to be whipped into chantilly cream, must be very cold. You can put your mixing bowl in the fridge so the cream whips up even better.
