White chocolate mousse is a light, airy dessert made by folding melted white chocolate into whipped cream or egg whites. It has a rich, velvety texture and sweet white chocolate flavor. While traditional chocolate mousse is made with dark chocolate, white chocolate mousse offers a sweeter, creamier alternative. When prepared properly, it is heavenly in taste and texture.
The Main Ingredients
White chocolate and heavy cream or whipped egg whites are the two essential ingredients that make up white chocolate mousse. Here is an overview of the key components:
- White chocolate – High-quality white chocolate contains cocoa butter, milk solids, sugar, lecithin, and flavorings. It provides the signature sweet, creamy white chocolate taste. White chocolate should have a smooth, velvety texture when melted.
- Heavy cream – Heavy whipping cream, also called heavy cream, has a high fat content, usually around 36-40%. This enables it to whip up into stiff peaks, creating a light and airy texture. Pasteurized, chilled heavy cream works best.
- Whipped egg whites – Whipped egg whites can provide volume and lightness instead of heavy cream. They are whipped with sugar into glossy, billowy peaks.
In addition to the two main components, white chocolate mousse also relies on a few other ingredients for best results:
- Butter – A small amount of butter can be melted with the white chocolate to make it extra smooth and creamy.
- Vanilla extract – Vanilla adds aromatic flavor and dimension to the mousse.
- Salt – A tiny pinch of salt balances the sweetness and enhances the flavors.
- Gelatin – Gelatin gives the mousse stability and structure so it holds its shape.
The Basic Method
Making white chocolate mousse begins with melting white chocolate, usually combined with a small amount of butter. Once smooth and silky, chilled whipped cream or whipped egg whites are gently folded into the white chocolate.
Here is an outline of the basic steps:
- Melt the white chocolate – Either melt white chocolate squares or chips slowly over a double boiler or very carefully in the microwave. Stir frequently for even melting. Add a teaspoon or two of butter for extra richness.
- Whip the cream or egg whites – Whip chilled heavy cream or egg whites (with sugar) to soft or stiff peaks in a stand mixer or with a hand mixer. Take care not to overbeat.
- Fold together – Gently fold the whipped cream or egg whites into the white chocolate until no streaks remain. Fold slowly to retain as much air as possible.
- Chill – Pour the mousse into serving dishes and chill for at least 2-4 hours until set.
- Garnish – Top with whipped cream, chocolate shavings, fresh berries, mint leaves, etc. before serving.
This basic method can be tweaked and adapted to create all kinds of delicious variations.
Tips for Making Smooth, Light Mousse
Here are some tips to help you achieve the perfect airy texture and velvety consistency:
- Make sure your bowl and beaters are clean and free of grease so the whites whip up properly.
- Whip the cream just until it holds soft peaks for the lightest texture.
- Whip the egg whites to stiff, glossy peaks if using instead of cream.
- Fold gently using a spatula to preserve as much volume as possible.
- Chill completely in the fridge for at least 2-4 hours so the mousse can set.
- Avoid overbeating once the chocolate and whipped cream or egg whites are combined.
- Use high-quality white chocolate with at least 30% cocoa butter for ideal flavor and meltability.
- Consider adding 1-2 teaspoons of powdered gelatin softened in water for extra stability if needed.
White Chocolate Mousse Ratio
The ideal ratio for white chocolate mousse is:
- 8 ounces (225g) white chocolate
- 2 cups (475ml) chilled heavy cream or 4 large egg whites
This makes approximately 4-6 servings. The ratios can be adjusted depending on how rich you want the mousse to be.
Common Flavor Variations
Plain white chocolate mousse is delicious, but the recipe can also be flavored in many creative ways. Here are some popular variations:
Fruit White Chocolate Mousses
- Raspberry – Fold in fresh raspberries or raspberry puree
- Lemon – Add lemon zest and juice
- Passionfruit – Stir in passionfruit pulp
- Mango – Blend in mango puree
Other Flavored White Chocolate Mousses
- Mint – Add mint extract or fold in chopped mint
- Hazelnut – Stir in hazelnut liqueur
- Irish cream – Mix in Irish cream liqueur
- Vanilla – Infuse the cream with vanilla beans or extract
- Coffee – Dissolve espresso powder or instant coffee into the chocolate
Let your imagination run wild when it comes to flavors! Just about anything that pairs well with white chocolate can be incorporated into white chocolate mousse.
Serving Suggestions
White chocolate mousse can be served:
- On its own in a glass, ramekin or shot glass
- Layered with fruit in a parfait glass
- In a chocolate or cookie crust, like a pie
- Accompanied by berries, toasted nuts, or chocolate shavings
- Topped with whipped cream, chocolate sauce, or citrus zest
- As a cake filling or frosting
Its refined taste and silky texture also make it an elegant dessert for dinner parties. For a stunning presentation, serve white chocolate mousse in decorative glasses or bowls.
Storing and Freezing
Properly stored, white chocolate mousse will keep for 2-3 days refrigerated in an airtight container. To freeze, first pipe or scoop it into balls, then place on a sheet pan and freeze solid. Transfer to freezer bags or containers. Thaw overnight in the fridge before serving.
Keep in mind freezing may affect the light, airy texture. Add a teaspoon of gelatin when making the mousse to help maintain its structure when thawed.
Conclusion
With just a few essential ingredients, you can create a luxurious white chocolate mousse. Melting white chocolate and folding it into billowy whipped cream or egg whites produces the signature smooth, creamy texture. Paying attention to ratios, proper whipping, and gentle folding yields optimal results. White chocolate mousse also takes well to all kinds of flavors from fruit purees to liqueurs. An elegant yet easy dessert, white chocolate mousse is sure to impress.