Here’s a simple and delicious recipe for Creamy White Chocolate Mousse. It’s rich, silky, and perfect for any special occasion or as a sweet treat after dinner!
Ingredients:
- 8 oz (225g) white chocolate, chopped
- 1/2 cup heavy cream (for melting the chocolate)
- 1 1/2 cups heavy cream (for whipping)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for extra sweetness)
- A pinch of salt (optional)
Instructions:
- Melt the White Chocolate:
- In a heatproof bowl, place the chopped white chocolate.
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to steam (but not boil).
- Pour the warm cream over the chopped white chocolate and let it sit for a minute or two. Then, gently stir until the chocolate is completely melted and smooth. Set this mixture aside to cool to room temperature.
- Whip the Heavy Cream:
- In a separate bowl, add the remaining 1 1/2 cups of heavy cream.
- Whip the cream with an electric mixer (or by hand if you’re feeling strong!) until soft peaks form. This should take about 3-4 minutes on medium speed.
- If desired, add the powdered sugar and vanilla extract at this stage and continue whipping until stiff peaks form. The cream should hold its shape and be firm but not overbeaten.
- Combine the White Chocolate and Whipped Cream:
- Once the melted white chocolate has cooled to room temperature, gently fold it into the whipped cream. Do this slowly with a spatula, combining until smooth and creamy. Be careful not to deflate the whipped cream too much.
- Chill the Mousse:
- Spoon the mousse into serving dishes (like individual cups or glasses).
- Cover and refrigerate for at least 2-3 hours, or until fully set. The mousse will firm up as it chills.
- Serve:
- Before serving, you can garnish with shaved white chocolate, fresh berries, or a drizzle of raspberry sauce for added flavor and decoration.
Enjoy your Creamy White Chocolate Mousse! It’s a smooth and decadent dessert that’s sure to impress. You can also experiment with different toppings or flavors—like a little citrus zest or mint—for a twist. Would you like any suggestions for variations or accompaniments?