White chocolate mousse

White chocolate mousse

Based on 19 ratings

Difficulty

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

Ingredients

Servings2
70 g
white couverture chocolate
eggs
egg yolks
20 ml
advocaat
sheets
gelatin
100 ml
heavy cream
MetricImperial

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

How-To Videos

how-to-chop-chocolate

How to chop chocolate

how-to-separate-eggs

How to separate eggs

how-to-cover-neatly

How to cover neatly

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal350
Protein8 g
Fat22 g
Carb28 g
  • Step 1/8

    Soften gelatin in cold water.
    • 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.
    • 70 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.
    • 20 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.
    • 100 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.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!