White Chocolate Mousse
White Chocolate Mousse
Melt white chocolate gently over a low flame, being careful not to overheat it. When it has cooled slightly, fold into softly whipped cream. Chill the mixture for a few hours or until firm.
Yes, you can make an eggless white chocolate mousse by substituting the eggs with whipped cream and adding a bit of gelatin for structure. It keeps the texture light yet produces a rich and creamy result.
Of course, white chocolate mousse doesn't require baking. The chocolate is melted gently over the stove or over a double boiler, then folded into whipped cream and chilled in the fridge until set.
White Chocolate Mousse is made of melted white chocolate, whipped cream, sugar and vanilla. Sometimes a little bit of gelatin is added so that the mousse holds its shape and texture after it has completely chilled and set.
White chocolate mousse can be stored in an airtight container in the refrigerator. It will keep fresh for about two to three days. Make sure that it is well covered in order not to absorb more odors from the refrigerator.
Too much heat on white chocolate can cause it to seize and turn grainy, giving it a dense consistency. Another common problem is under-whipped cream. To create a mousse that is light and airy, you need to whip air into the cream.
Creamier and sweeter than dark or milk chocolate mousse, white chocolate mousse has a milder, more delicate flavor. Furthermore, it requires stricter temperature control during the melting process, because white chocolate is more prone to seizing.
For a fruity contrast, try folding in fresh raspberries, or add a touch of matcha for an earthy twist, or layer the mousse with crushed biscuits in individual cups for a quick and elegant dessert.
Using Cadbury white chocolate that contains real cocoa butter (rather than compound chocolate) will melt more smoothly and give the mousse a richer, creamier texture, with no undesirable graininess or waxy aftertaste.
Success depends on the use of smooth, high-quality Cadbury white chocolate and fresh cream that has been whipped properly, as these two things are more important.