White Chocolate Mousse

White Chocolate Mousse
End your dinner evening with a delicious tasting piece of white chocolate mousse
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  1. ¼ pound white chocolate, chopped
  2. 1 Tbsp. vanilla
  3. 1 pasteurized egg
  4. 2 Tbsp. sugar
  5. ¾ cup heavy cream, beaten to stiff peaks
  6. Raspberries, for garnish
  7. Dark or milk chocolate, shaved or grated for garnish
  1. In a microwave safe bowl, add the white chocolate and vanilla. Microwave on half power for 30 second cycles until the chocolate is smooth. Stir the mixture between each cycle until it has melted completely. Set aside to cool.
  2. Beat the egg with the sugar in a small bowl until it has doubled in volume. Fold the egg into the melted chocolate.
  3. Fold the whipped cream, a bit at a time, into the melted chocolate, until thoroughly incorporated and smooth. Cover the bowl with plastic wrap, with the wrap gently pushed down onto the mousse to prevent a film from forming, and refrigerate several hours or overnight.
  4. Just before serving, spoon the mousse into chocolate cups; top with raspberries and/or shaved chocolate, if using
  5. Yield: about 4 small servings
Equipment Needed
  1. Microwave safe bowl
  2. Measuring cups/spoons
  3. Hand held mixer
  4. Bowls
  5. Microplane

  6. By Young Chef’s Academy
SimpleRecipesClub http://simplerecipes.club/wp/

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