Creamy White Chocolate Mousse

Silky, luxurious, and perfectly sweet, this white chocolate mousse is an elegant dessert that’s surprisingly easy to make. Light yet decadent, it’s perfect for dinner parties or a fancy treat at home!

Ingredients

For the Mousse:

7 oz (200g) high-quality white chocolate, finely chopped
1 ¼ cups (300ml) heavy cream (35% fat), divided
2 large egg whites, room temperature
2 tbsp granulated sugar
1 tsp pure vanilla extract
Pinch of salt

Optional Enhancements:

1 tbsp Grand Marnier or other liqueur (optional)
Fresh berries (raspberries, strawberries, or passion fruit) for serving
Edible gold flakes or crushed pistachios for garnish

Instructions

1. Melt the White Chocolate

In a heatproof bowl, combine the white chocolate and ½ cup (120ml) of the heavy cream.
Microwave in 20-second bursts, stirring between each, until smooth (or use a double boiler).
Stir in vanilla (and liqueur, if using). Let cool slightly.

2. Whip the Cream

In a chilled bowl, whip the remaining ¾ cup (180ml) heavy cream to medium peaks. Set aside.

3. Beat the Egg Whites

In a clean, grease-free bowl, beat egg whites with a pinch of salt until foamy.
Gradually add sugar and whip to stiff, glossy peaks.

4. Fold Everything Together

Gently fold ⅓ of the whipped cream into the cooled white chocolate to lighten it.
Fold in the remaining whipped cream, then the meringue, in two batches, keeping the mixture airy.

5. Chill & Serve

Divide into glasses or bowls and refrigerate at least 4 hours (or overnight).
Garnish with berries, gold flakes, or nuts before serving.

Tips for Success

✔ Use good-quality white chocolate (e.g., Ghirardelli, Lindt) for the best flavor.
✔ Don’t over-whip the cream—stop when it holds soft peaks.
✔ Fold gently to maintain the mousse’s light texture.

Serving Ideas

Layer with raspberry coulis for a tart contrast.
Serve in chocolate cups for extra elegance.
Top with toasted coconut for crunch.

Light, dreamy, and impossibly creamy! ☁️🤍 Perfect for Valentine’s Day or any special occasion.