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White Chocolate Mousse

by Alvin Zhou • featured in 3-Part Mirror Glaze Cake

Ingredients

for 1 cake

  • 8 egg yolks
  • ¼ cup
    sugar (50 g)
  • 1 ½ cups
    heavy cream, for the eggs (360 mL)
  • 1 ½ cups
    white chocolate, over 30% cocoa butter (260 g)
  • 2 cups
    heavy cream, chilled, for whipping (240 mL)

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Preparation

  1. In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
  2. Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
  3. Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
  4. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
  5. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
  6. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
  7. Enjoy!
 

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