White Chocolate Mousse

Name: White Chocolate Mousse
Yield: Makes 5 1/2 cups
Ingredients: 1 envelope (7 grams) powdered gelatin; 12 ounces best quality white chocolate, roughly chopped; 2 1/2 cups heavy cream

We use this white chocolate mousse as part of our Birche de Noel recipe.

Source: Martha Stewart Living Television, Episode 8176

Makes 5 1/2 cups

Yield

Ingredients

1 envelope (7 grams) powdered gelatin
12 ounces best quality white chocolate, roughly chopped
2 1/2 cups heavy cream

Directions

1. Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
2. Prepare an ice-water bath; set aside. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth.
3. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
4. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. If not using immediately, refrigerate in an airtight container.

Similar Recipes

Reviews

How would you rate this recipe?

akazooey

16 OCT, 2014

Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.
Reply

I'm in the mood for:

See Recipes