Instructions
Step 1: Melt the Chocolate
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Place chopped white chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method).
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Stir continuously until melted and smooth.
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Remove from heat and let cool to lukewarm.
Step 2: Whip the Cream
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In a chilled mixing bowl, whip 1½ cups of cold heavy cream with the vanilla extract until soft peaks form.
Step 3: Fold the Mixture
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Gently fold the cooled melted chocolate into the whipped cream using a spatula.
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Mix until well combined with no streaks.
Step 4: Stabilize (Optional)
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In a separate bowl, whip 2 egg whites with a pinch of salt until stiff peaks form.
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Fold gently into the mousse for a lighter texture (optional).
Step 5: Chill and Set
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Spoon into serving glasses or ramekins.
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Chill in the refrigerator for at least 2–3 hours, preferably overnight.
Step 6: Top and Serve
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Before serving, whip the remaining ½ cup of cream until soft peaks form.
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Pipe or dollop on top of the mousse.
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Garnish with citrus zest, berries, or shaved white chocolate.
Tips for Success
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Use real white chocolate with cocoa butter (avoid palm oil).
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Chill the bowl and whisk before whipping cream for better texture.
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Be gentle when folding to keep the mousse airy.
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Pasteurized egg whites can be used if concerned about raw eggs.
