White Chocolate mousse
This is a very light, creamy mousse perfect to be served in a small bowl as dessert or used as filling for cakes, pies and much more. When you serve it as dessert alone you can place 1/2 cup of mousse in a small bowl, top it with raspberry sauce and garnish with fresh raspberries... really good! When you use it as cake filling you should double this recipe and make 6 cups. Enjoy!
- 110 g White Chocolate Chips for baking
- 40 ml Whole Milk
- 7 g Unflavored Gelatin
- 30 ml Water
- 7 g Confectioners Sugar
- 240 ml Heavy Cream
- Sprinkle gelatin over cold water and let it stand for 5 minutes.
- Heat the milk to simmering temperature.
- Melt the white chocolate in a large mixing bowl and add the hot milk, whisk until smooth.
- Add bloomed gelatin to chocolate mixture and whisk until completely incorporated.
- In a large bowl whip the heavy cream with the confectioner's sugar to firm peaks.
- Take ⅓ of the whipped cream and mix it to the chocolate mixture then gently incorporate chocolate into whipped cream folding gently.
Divide mousse in 4 small serving bowls and chill in the refrigerator for 3 hours. When it is time to serve pour 1 tablespoon of homemade berry sauce and garnish with a few berries on top. I use this mousse to fill my layered cakes, very light and fluffy. Mousse can be stored in an airtight container refrigerated for up to 7 days.