White Chocolate Mousse

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Planning

  • Prep Time:

    30 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    3 hours

  • Servings:

    4-6 servings (1C to 1.5C size each)

Preparation

  • Materials

    Melting Pot
    Double Boiler or Saucepan and Bain Marie or Melting Pot
    Mixing Bowls
    Stand Mixer with whisk
    Hand Mixer
    Hand Whisk
    Large Spatula
    Dessert Glasses (unless you’re using this in another recipe)

  • Prep

    Wipe down the mixing bowls and utensils with alcohol or vinegar
    Chill the heavy cream, mixing bowl, and whisk in the freezer for 30 minutes prior to whipping the cream.
    Set out the heavy cream on the counter to bring it to room temp.
    Grate chocolate if using a chocolate bar instead of chips.

  • Oven/Stove

    This is made using the stovetop

  • Shopping List

    Quality White Baking Chocolate (No palm kernel oil!)
    Heavy Cream
    Confectioner’s Sugar
    Vanilla Extract
    Corn Syrup

Ingredients

  • Ganache

    Bittersweet Baker’s Chocolate 1 cup (8oz)
    Cream ½ cup
    Corn Syrup 2 tbsp

    NOTE: Use a 1:2 ratio of cream to white chocolate (or 1:4 for thicker)

  • Whipped Cream

    Heavy Cream ⅔ cup
    Confectioner’s Sugar 1 tbsp
    Vanilla Extract 2.5ml (½  tsp)

  • Meringue

    Egg Whites 6
    Cream of Tartar 1 tsp
    Confectioner’s Sugar 2 tbsp
    Water 125gGranulated Sugar 250g
    Vanilla Extract 1 tbsp

  • Mousse

Steps

  • Ganache

    STEP 1:  Slowly warm heavy cream in melting pot over low heat. Do not scorch, boil or bubble- just very warm.

    STEP 2:  When the cream is hot stir in a small amount of chocolate - a few chips or pieces and let it melt into the cream.

    Add the chocolate like this little by little melting in each portion before adding more. Be patient and go slowly or you will ruin the quality of the chocolate.

    STEP 3: When the chocolate is all incorporated remove from heat and cover with lid, foil or plastic wrap and let it set for 5 minutes.

    STEP 4: Remove the cover and gently stir the mixture until it is thoroughly combined and smooth.

    STEP 5: Let the mixture  cool to room temp while you make the whipped cream (about 15 minutes).Note: Stir slowly- do not create any air bubbles!

  • Whipped Cream

    STEP 1:  Whip  heavy cream in the stand mixer starting on medium-low (4 on a Kitchen Aid). 

    STEP 2:  When it is foamy add the cornstarch and whip until dissolved. 

    STEP 3:  Whip in the powdered sugar little by little. 

    STEP 4:  Increase to medium speed (level 6).

    STEP 5:  When the cream  reaches soft peak, add the vanilla extract and  increase speed to high (level 8) and whip to a firm peak.

  • Meringue

    See the recipe for Italian Meringue
    https://suzannahs.kitchen/pages/2pt-recipe/italian-meringue

  • Mousse

    STEP 1:  Fold the meringue into the ganache then fold in the whipped cream. Always fold gently in small portions.

    STEP 2:  Transfer into individual serving dishes (if desired) and chill. (Cover with plastic wrap)

Notes


VARIATIONS

VANILLA ALMOND MOUSSE
Add 2 tsp of almond extract

WHITE CHOCOLATE CUSTARD MOUSSE
STEP 1: Make Creme Patissiere with 1C cream and 2 egg yolks and use in place of the hot creme to melt the chocolate.

STEP 2: Melt the 8oz white chocolate into the creme patissiere

Continue with recipe as written.
See the recipe for Creme Patissiere

STRAWBERRY WHITE CHOCOLATE MOUSSE
Ingredients:
Strawberries 1.5lb
Lemon Juice 2tbsp 
Gelatin 1.5  tsp Method

STEP 1:  Puree and sieve half the strawberries (should yield at least ¾ C)STEP 2: Mix in the lemon juice

STEP 3: Slice the remaining strawberries into halves

STEP 4: Sprinkle 1/4C cold water with 1.5 tsp gelatin and set 5 min

STEP 5: Warm ½ C cream and 2 tbsp syrup or powdered sugar and stir the gelatin mixture into the cream mixture.
STEP 6: Stir ¾ C strawberry puree into that mixture.

STEP 7: Fold the whipped cream (or meringue) into this strawberry mixture. Use only as much as you need.

STEP 8: Fold the strawberry whipped cream/meringue into the melted chocolate mixture.

STEP 9:Serve and garnish with strawberry halves.

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