Ingredients
200 g (7 oz) white chocolate, chopped
2 tablespoons milk
1 cup (240 ml) heavy cream (cold)
2 large egg whites (optional, for extra lightness)
2 tablespoons sugar (if using egg whites)
1 teaspoon vanilla extract (optional)
A pinch of salt
Instructions
- Melt the Chocolate
Place the chopped white chocolate and milk in a heatproof bowl.
Melt over a pot of simmering water (double boiler) or microwave in 20-second bursts, stirring until smooth.
Let it cool slightly.
- Whip the Cream
In a chilled bowl, whip the heavy cream until soft peaks form.
Do not overwhip. Set aside in the fridge.
- (Optional) Whip Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add sugar and beat until glossy stiff peaks form.
- Combine
Gently fold the melted chocolate into the whipped cream using a spatula until smooth and fluffy.
If using egg whites, fold them in last for extra lightness.
- Chill
Spoon the mousse into bowls or glasses.
Refrigerate for at least 2–3 hours, or until firm and creamy.
Serving Suggestions
Top with shaved white or dark chocolate.
Add fresh berries or a drizzle of raspberry coulis.
Garnish with mint leaves for a refreshing touch.