White Chocolate Mousse
A mouth watery, airy mousse that shows boxed puddings who’s boss! If at all possible do try to find really good quality white chocolate like Bernard Callebaut or Valrhona, as it makes the finished product that much more creamier. Alternately Baker’s white chocolate squares work well too. Chilling the mousse is a must, I recommend at least 2-4 hours before serving.
White Chocolate Mousse
450 grams (1 pound) good quality white chocolate
6 egg whites or about ½ cup plus 1 tbsp of egg whites
2 cups of whipping cream (heavy cream)
1 cup caster (white) sugar
1 cup water
Finely chop the white chocolate into tiny pieces. In a mixing bowl (with an electric mixer if possible) beat the egg whites until they are almost stiff and set aside.
In a heavy bottomed saucepan (or even a double boiler), bring the water and sugar to a boil, over medium-low to medium heat (depending on how hot your burners get); you want to stir this mixture constantly to prevent caramelization or crystallization. Quickly incorporate the sugar syrup into the beaten egg whites, in small quantities until everything is well blended; stir constantly.
Continue to beat for about 3 minutes and then gently stir in the white chocolate pieces; stir well.
Lastly whip your cream and gently add it to the egg white and chocolate mixture.
Transfer to a serving bowl or individual serving dishes (wine goblets work well) and allow to chill for at least two hours in the fridge.
If you are making this dish ahead of time, cover the mousse with plastic wrap once it has set and consume within 48 hours.
Serves 4