White Chocolate Mousse
White Chocolate Mousse is another sweet treat, perfect dessert for Valentine's Day.
Yield: Serves 4, depending on the size of the servings
- 1 cup (about 160 g) white chocolate, I used chocolate chips
- 1 teaspoon vanilla extract
- 1 1/3 cups whipping cream or heavy cream (35%)
- 1 egg white
- 2 teaspoons unflavoured gelatin
- 4 tablespoons cold water and 4 tablespoons boiling water
Break the chocolate into pieces (if you don't use the chocolate chips) and place into the blender (don't blend).
In a small saucepan, heat the whipping cream until comes to a boil, stirring occasionally. When the whipping cream is just boiling, pour it into the blender over the chopped chocolates. Blend on medium-high speed until the chocolates are melted and the mixture is smooth, about 2-3 minutes. Add vanilla and blend for 20 more seconds. Let it cool down a little (about 10 minutes).
In a small bowl, sprinkle gelatin over 4 tablespoons cold water and mix well. Add 4 tablespoons boiling water and stir constantly until completely dissolved. Set aside.
Meanwhile, beat the egg white for 2-3 minutes in a bowl.
Add the slightly cooled chocolate-cream mixture and dissolved gelatin to the beaten egg white, mix well. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set.
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