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I was making a cake which I will post later this week. I like to increase what I make of one of my ingredients so I can create more than one dish with it. This white chocolate mousse is so simple as long as you have a little patience and it tastes so rich and has nice consistency. I would say the consistency is better suited as a filling in a cake since it is a little firmer than a traditional mousse but you will not complain eating this by itself.
I chose to serve with a little fruit. Fruit is a nice complement to balance the richness of the mousse.
Recipe
White Chocolate Mousse (adapted from the Chocolate Cake Doctor):
Ingredients:
- 1 3/4 cups heavy whipping cream
- 1 lb white chocolate chips
- Place heavy cream in a sauce pan on low heat. Stir frequently while bringing it to steaming hot but not boiling. You should just begin to see bubbles along the edges of the pan
- Place the white chocolate chips in a stainless steel mixing bowl and pour the cream over the chips. Stir until fully integrated
- Fill a larger stainless steel bowl with ice and place the melted chip mixture on top for 30 minutes. Stir frequently, at least, every 5 minutes. The mixture will firm up and will have the consistency of thick custard.
- To finish, beat the mousse on medium speed with an electric mixer until light peaks form. This will take 3 – 5 minutes. Cover with plastic wrap and chill until ready to serve.
- This presentation was completed by adding sliced strawberries, raspberries and semi-sweet chocolate shavings.
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