White chocolate mousse

White chocolate mousse recipe

Ingredients

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150 g (5½ oz/1 cup) roughly chopped white chocolate
50 g (1¾ oz) unsalted butter
1 teaspoon natural vanilla extract
3 eggs, separated
1 egg white
2 tablespoons caster (superfine) sugar
125 ml (4 fl oz/½ cup) thickened (whipping) cream, whipped
white chocolate shavings, to serve
Method

1. Put the chocolate in a small processor fitted with the metal blade and whizz for 15 seconds, or until finely chopped. Melt the butter and vanilla extract in a small saucepan over low heat. Add to the processor containing the chocolate and whizz for 8–10 seconds, or until the chocolate has melted and the mixture is smooth. With the motor running, add the egg yolks one at a time and whizz until just combined. Transfer to a large bowl.

2. Put the four egg whites in a large processor fitted with the whisk attachment and whisk until soft peaks form. With the motor running, gradually add the caster sugar and whisk until stiff peaks form. (This step can also be done using electric beaters.) Fold a spoonful of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.

3. Very carefully fold the whipped cream through the chocolate mixture until it is well combined. Divide the mixture among six bowls, cover with plastic wrap and refrigerate overnight.

4. Serve the mousse topped with the white chocolate shavings.

Henry Sapiecha

White chocolate mousse

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: desert

Ingredients:

  • 150 g (5½ oz/1 cup) roughly chopped white chocolate
  • 50 g (1¾ oz) unsalted butter
  • 1 teaspoon natural vanilla extract
  • 3 eggs, separated
  • 1 egg white
  • 2 tablespoons caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) thickened (whipping) cream, whipped
  • white chocolate shavings, to serve

Directions:

  1. Method
  2. 1. Put the chocolate in a small processor fitted with the metal blade and whizz for 15 seconds, or until finely chopped. Melt the butter and vanilla extract in a small saucepan over low heat. Add to the processor containing the chocolate and whizz for 8–10 seconds, or until the chocolate has melted and the mixture is smooth. With the motor running, add the egg yolks one at a time and whizz until just combined. Transfer to a large bowl.
  3. 2. Put the four egg whites in a large processor fitted with the whisk attachment and whisk until soft peaks form. With the motor running, gradually add the caster sugar and whisk until stiff peaks form. (This step can also be done using electric beaters.) Fold a spoonful of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  4. 3. Very carefully fold the whipped cream through the chocolate mixture until it is well combined. Divide the mixture among six bowls, cover with plastic wrap and refrigerate overnight.
  5. 4. Serve the mousse topped with the white chocolate shavings.

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