A Creamy White Chocolate Mousse is a decadent yet light dessert that’s perfect for special occasions or when you’re craving something sweet. If you’re looking to make it a little healthier, I can suggest a few swaps while still keeping the creamy texture and sweet flavor. Here’s a basic recipe for White Chocolate Mousse with a slightly lighter option for those mindful of calories.
Creamy White Chocolate Mousse Recipe
Ingredients:
- 6 oz (170g) white chocolate (preferably high-quality)
- 1 cup (240ml) heavy cream (for a lighter version, you can use half-and-half or a lighter cream)
- 1/2 cup (120ml) whole milk (or almond milk for a lighter, dairy-free option)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, depending on your sweetness preference)
- A pinch of salt (to enhance flavor)
Instructions:
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Melt the White Chocolate:
- Break the white chocolate into small pieces and place it in a heatproof bowl.
- In a small saucepan, heat the milk over medium heat until it’s warm but not boiling. Pour the warm milk over the white chocolate and let it sit for 1-2 minutes.
- Stir until the white chocolate is fully melted and smooth. If it’s not fully melting, you can microwave it in 15-second intervals, stirring in between, until it’s completely smooth.
- Once the chocolate is melted, set it aside to cool slightly.
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Whip the Cream:
- In a separate mixing bowl, pour the heavy cream and beat it with an electric mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes. Be careful not to overwhip, or the cream will turn into butter!
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Combine the White Chocolate and Cream:
- Once the white chocolate mixture has cooled slightly (it should still be warm but not hot), gently fold it into the whipped cream.
- Add the vanilla extract, powdered sugar (if using), and a pinch of salt.
- Fold everything together gently until well combined. Be careful not to deflate the whipped cream too much. The mousse should be light and airy.
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Chill the Mousse:
- Spoon the mousse into individual serving dishes or glasses. For a more elegant presentation, you can pipe it into the cups using a pastry bag.
- Refrigerate for at least 2-3 hours (or overnight if possible) to allow the mousse to set and thicken.
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Serve:
- Before serving, you can garnish the mousse with a few fresh berries, white chocolate shavings, or a dusting of cocoa powder for extra flair.
Lighter Version Tips:
- Use lighter cream: You can swap out the heavy cream for light cream or even Greek yogurt (for a tangy twist) to reduce the fat content.
- Sugar substitutes: For a less sugary version, consider using a bit of stevia or another natural sweetener in place of the powdered sugar, but adjust according to your taste.
- Dairy-free: If you want a dairy-free mousse, use coconut cream or a plant-based heavy cream alternative, and substitute the milk with almond milk or coconut milk.
Optional Garnishes:
- Fresh berries like raspberries or strawberries pair wonderfully with the sweetness of the mousse.
- White chocolate curls or shavings for extra indulgence.
- A drizzle of dark chocolate or a sprinkling of crushed pistachios to balance out the sweetness.
Nutritional Benefits:
While mousse is inherently a rich dessert, the white chocolate mousse can be enjoyed in moderation. If you swap for lighter or dairy-free ingredients, it becomes a little more friendly to those watching their calorie intake but still provides a creamy, indulgent treat.
Let me know how it turns out, or if you’d like more adjustments to make it exactly how you like it!