White Chocolate Mousse

White chocolate mousse is a velvety and enveloping spoon dessert. Here’s how to prepare it.

Ingredients

• 150 g white chocolate
• 200 ml fresh whipping cream
• 2 egg whites
• 30 g sugar
• A pinch of salt

Preparation

1. Start by melting the white chocolate in a double boiler. To do this, chop the chocolate into pieces and place it in a heat-resistant bowl, then set the bowl over a pot of hot but not boiling water. Make sure the water does not touch the bottom of the bowl to prevent the chocolate from overheating and burning.

2. While the chocolate is melting, whip the fresh cream with electric beaters until it reaches a firm consistency. Keep the whipped cream in the refrigerator until ready to use.

3. In another bowl, whip the egg whites to stiff peaks with a pinch of salt. When they start to lighten and become frothy, add the sugar and continue whipping until you obtain a glossy and stable meringue.

4. Once the white chocolate is completely melted and slightly cooled, begin gently folding it into the meringue, using a spatula and making bottom-to-top movements to avoid deflating the mixture.

5. Finally, add the whipped cream to the white chocolate and meringue mixture, stirring very gently to maintain the mousse’s airy texture.

6. Divide the resulting mousse into cups or small glasses and let it rest in the refrigerator for at least 2 hours before serving.

7. If desired, you can garnish the mousse with chocolate shavings, fresh fruit, or a dusting of cocoa powder before serving.

Trivia

Chocolate mousse originated in France in the 19th century but became popular worldwide in the following century. Although the classic version involves the use of dark or milk chocolate, the white chocolate variant is particularly loved for its sweetness and creaminess.