White chocolate mousse

White chocolate mousse

12 ratings

Isabelle, singer


„Who can resist this sweet white chocolate mousse?“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
90
min.
Resting

Ingredients

Servings:-10+
350 g
white couverture chocolate
2
eggs
2
egg yolks
100 ml
advocaat
3 sheets
gelatin
500 ml
heavy cream
Metric
Imperial
  • 350 g white couverture chocolate
  • 2  eggs
  • 2  egg yolks
  • 100 ml advocaat
  • 3 sheets gelatin
  • 500 ml heavy cream

Utensils

  • kitchen towel
  • rubber spatula (optional)
  • plastic wrap
  • large bowl
  • whisk
  • hand mixer with beaters
  • cooking spoon
  • cutting board
  • knife
  • 2 small saucepans
  • heatproof bowl
  • small bowl

Enjoy with

Dornfelder, sweet, 2012
The sweet red wine goes perfectly well with the chocolaty soft feel of this sugar-sweet dessert. Intense fruit aromas gently play on the gums.

Nutrition per serving

Cal
350
Protein
8g
Fat
22g
Carb
28g

Step 1/8

Soften gelatin in cold water.
  • 3 sheets gelatin
  • small bowl

Soften gelatin in cold water.

Step 2/8

Beat eggs and egg yolks with hand mixer until fluffy.
  • 2 eggs
  • 2 egg yolks
  • large bowl
  • hand mixer with beaters

Beat eggs and egg yolks with hand mixer until fluffy.

Step 3/8

Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.
  • 350 white couverture chocolate
  • heat proof bowl
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife

Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.

Step 4/8

Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.
  • 100 ml advocaat
  • whisk
  • small sauce pan

Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.

Step 5/8

Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.
  • whisk

Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.

Step 6/8

Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.
  • 500 ml heavy cream
  • standing mixer or hand mixer with beaters

Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.

Step 7/8

Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.
  • rubber spatula (optional)

Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.

Step 8/8

Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.
  • kitchen towel
  • plastic wrap

Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.