White Chocolate Mousse

White Chocolate Mousse


<p>Chocolate Mousse original is of France. One again a reason why I love French cooking! This particular chocolate mousse recipe is a sweet mousse. Light and fluffy and not too rich and creamy. It is also a lovely dessert to prepare a day before you expect guests. I would recommend a lovely see-through glass on foot or a type of dessert wine glass,even crystal would work well. It is important that you use a good quality of chocolate here again, such as Belgium or Lindt chocolate slabs. It just make a hell of a difference than those cheap ones that is supposed to be cooking chocolate. It is a simple recipe which is also easy to decorate with whipped cream and a nice gooseberry, raspberry, strawberry or blueberry in season or any other beautiful fruit. You can add almonds on top too, if you go with the almond essence option. Chocolate mousse is a good idea for a romantic evening dessert or a Christmas table with individual mousses and other desserts to choose from. Or maybe a French evening to dedicate all courses to the French starting with <a href='https://www.smokingchimney.com/recipe-pages/french-onion-soup.php'>French Onion Soup</a>, Coq au Vin and Chocolate Mousse. A fun way to entertain friends to get a bit of shine on your cooking skills!</p>

Serves: 6 Prep time: 20 Minutes Cook time: 60 Minutes Ready in: 80 Minutes

Nutrition: Calories 120 Carbs: 24g Protein: 4g Fat: 1.5g

300 g good quality white chocolate,preferably Lindt chocolate, chopped
160 ml butter
6 eggs, separated
60 ml caster sugar
5 ml vanilla essence or 2.5 ml almond essence, depending on your favourable choice
mixture of berries to serve such as blueberries, raspberries or gooseberries, or almonds, or honeycomb
Place the chocolate and the butter in a glass bowl which can fit sturdy on top of a small saucepan.
Fill the pot a quarter full of water and let it simmer over low heat.
Stir until the butter and chocolate are melted and give it one more good stir to combine the two.
Take off the stove and keep aside.
Beat the egg yolks and 2 Tablespoons of the caster sugar with an electric beater for about 5 minutes until light and creamy.
Add the melted chocolate mixture to the egg mixture and mix well.
Beat the egg whites until soft peak stadium.
Add the rest of the sugar little by little and beat until glossy and thick.
Fold in half of the egg whites quickly to the chocolate mixture.
Fold in the rest of the egg whites and add the vanilla essence or the almond essence lightly to the mixture.
Divide the mixture evenly in the glasses or ramekins of choice if you want to serve individually or add together in one serving dish.
Leave in the fridge until set - at least an hour or more.
Serve with almond biscotti(OPTIONAL).
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