White chocolate mousse

Based on 16 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
90
min.
Resting

Ingredients

Servings:-10+
350 g white couverture chocolate
eggs
egg yolks
100 ml advocaat
3 sheets gelatin
500 ml heavy cream
Metric
Imperial

Utensils

  • small bowl
  • large bowl
  • hand mixer with beaters
  • heat proof bowl
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife
  • whisk
  • standing mixer or hand mixer with beaters
  • rubber spatula (optional)
  • kitchen towel
  • plastic wrap

Nutrition per serving

Cal
350
Protein
8 g
Fat
22 g
Carb
28 g
  • Step 1/8

    Soften gelatin in cold water.
    • 3 sheets gelatin
    • small bowl

    Soften gelatin in cold water.

  • Step 2/8

    Beat eggs and egg yolks with hand mixer until fluffy.
    • eggs
    • egg yolks
    • large bowl
    • hand mixer with beaters

    Beat eggs and egg yolks with hand mixer until fluffy.

  • Step 3/8

    Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.
    • 350 g white couverture chocolate
    • heat proof bowl
    • cooking spoon
    • cutting board
    • small sauce pan
    • knife

    Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.

  • Step 4/8

    Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.
    • 100 ml advocaat
    • whisk
    • small sauce pan

    Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.

  • Step 5/8

    Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.
    • whisk

    Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.

  • Step 6/8

    Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.
    • 500 ml heavy cream
    • standing mixer or hand mixer with beaters

    Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.

  • Step 7/8

    Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.
    • rubber spatula (optional)

    Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.

  • Step 8/8

    Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.
    • kitchen towel
    • plastic wrap

    Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.