QiMeal
White Chocolate Mousse
White Chocolate Mousse · ready in 4 h 38 min · 8 servings · 461 kcal per serving · easy · 5 ingredients
A silky French style mousse where melted white chocolate and softly whipped cream set into a cloud like chilled dessert.
- Prep
- 33 min
- Cook
- 5 min
- Total
- 4 h 38 min
- Serves
- 8
- kcal
- 461
- Difficulty
- easy
Ingredients · 8 servings
- 300 gWhite chocolate, chopped
- 600 mlCream, divided and chilled
- 6 gGelatin, powdered
- 30 mlWater, cold
- 1 tspVanilla extract
Equipment
stovetop, measuring spoon, mixing bowl, small bowl, cold mixing bowl, whisk, saucepan, spatula, spoon, serving glasses, cover
Instructions
- Prepare station
Gather and measure white chocolate, cream, gelatin, water, and vanilla extract, then set out a bowl, whisk, saucepan, spatula, and glasses. · 5 min
What to look for: All ingredients are measured and tools are within reach
- Bloom gelatin
Sprinkle gelatin over cold water in a small bowl and let it swell until the granules look fully hydrated and no dry powder remains. · 5 min
What to look for: Gelatin looks swollen and evenly wet
- Warm cream
Heat 200 g cream in a saucepan over low heat until steaming at the edges, then remove it before it simmers. · 5 min
What to look for: Cream steams at the edge with no bubbling
- Melt chocolate
Add white chocolate to the hot cream and whisk gently until smooth, glossy, and completely melted. · 3 min
What to look for: Mixture is glossy and free of chocolate pieces
- Flavor base
Stir bloomed gelatin and vanilla extract into the warm chocolate mixture until the gelatin dissolves fully. · 2 min
What to look for: Base is smooth with no visible gelatin grains
- Cool base
Cool the chocolate base at room temperature until lukewarm and slightly thick, stirring once to keep it even. · 10 min
What to look for: Base flows slowly from the spatula and is no longer hot
- Whip cream
Whip the remaining 400 g cream in a cold bowl until soft peaks hold their shape without looking grainy. · 5 min
What to look for: Soft peaks bend gently at the tip
- Fold mousse
Fold a large spoonful of whipped cream into the base to loosen it, then fold in the rest until no white streaks remain. · 4 min
What to look for: Mousse is pale, airy, and evenly combined
- Chill mousse
Spoon the mousse into 8 glasses, cover, and chill until set, airy, and cold throughout. · 4 h
What to look for: Mousse holds a soft set when the glass is tilted
- Serve chilled
Serve the mousse straight from the refrigerator while the texture is silky, cold, and softly set. · 2 min
What to look for: Mousse looks smooth and softly spoonable
Nutrition (per serving)
| kcal | 461 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 24 g |
| of which sugars | 24 g |
| Fat | 39 g |
| of which saturated | 25 g |
| Fibre | 0 g |
| Sodium | 54 mg |
Nutri-ScoreD
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
White chocolate
- White chocolate couverture: Use a good quality white chocolate that melts smoothly.
Cream
- Whipping cream: Choose cream with enough fat to whip into soft peaks.
Gelatin
- Gelatin sheet: Soften sheets in cold water, squeeze well, then dissolve in the warm chocolate base.
Water
- Milk: Cold milk can hydrate the gelatin with a slightly richer taste.
Vanilla extract
- Vanilla: Use the seeds from vanilla for a classic speckled mousse.
