February 11, 2013

White Chocolate Mousse

White Chocolate Mousse and Clementine Curd Parfait
White Chocolate Mousse and Clementine Curd Parfait

White chocolate mousse turns out to be surprisingly easy, requiring only four ingredients and a minimal investment of time. It packs a surprising amount of flavor, though, yet matches well with many other flavors.


White Chocolate Mousse

6 ounces (1 generous cup) white chocolate wafers
1 egg white
1 cup (250 mL) heavy cream

Melt the chocolate in a heatproof bowl set over barely simmering water. Meanwhile, whip together the egg white and heavy cream to stiff peaks. When the chocolate has melted, stir the crème fraîche into the chocolate, then fold the chocolate into the whipped cream.

Portion into individual servings, cover, and refrigerate at least two hours. If you're preparing a parfait, put a layer of mousse into the dessert bowls, then put the bowls into the freezer for about 15 minutes to harden the mousse somewhat; hold the remaining mousse in the refrigerator. Remove the dessert bowls from the freezer, add a layer of curd or fresh berries, then top with the remaining mousse. Cover and refrigerate.

The mousse is best served at or near room temperature. This recipe yields six servings.

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4 comments:

  1. Replies
    1. It really is delicious, and so very simple.

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  2. This looks great! I've never made mousse.

    I was getting a bunch of hassle (all in good fun) from buddies at work who said I only cook "fancy" meals. I proved them wrong and made your beanie weenies yesterday :-) I'll be posting about it tonight or tomorrow.

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    Replies
    1. Thanks, Jolene. I've added a link back to your post in my Beanie Weenies post.

      I haven't noticed you on Google+. If you want to know why you should be, visit my other blog at www.garethmark.com and read my most recent post.

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