The first time I made white chocolate mousse was when one of my cookery students asked me to cater for her small wedding party in London, where I was living then. She wanted a white chocolate mousse for her white wedding but she wanted it to be different, something her 50 guests and mother-in-law would remember!
Sometimes, it’s all about timing because at that point in time, I had just discovered Panettone Aroma and was using it every which way I could! So I made her Panettone White Chocolate Mousse and served them pretty much as you see here, topped with mixed crystallised peel, in keeping with the panettone theme. Needless to say, it was a huge hit. Good thing though that I resisted the urge to “panetton-ise” everything else!
I also like to serve these in little espresso or lungo cups as they’re pretty rich, with dark chocolate shavings, brandy snaps or nuts – endless possibilities!
The mousse can be made two days in advance and kept, covered, in the fridge.Print
- 200 g good white chocolate, like Green and Black’s
- 150 ml double cream
- 2 egg whites
- half tsp vanilla or flavouring of your choice
- dark chocolate shavings, wafers, brandy snaps to serve.
- I always melt chocolate in the microwave and have never had a problem. I suppose the key is to adjust the power, especially with white chocolate as it burns easily. Mine is 1000 watts and I use it at 50% power to melt chocolate.
- Break the chocolate into little pieces and place in a large microwaveable bowl. Add the cream.
- Heat at medium power for 2-3 minutes until melted . Stir to completely melt the chocolate.
- Add the vanilla or whatever flavouring you want. Set aside to cool slightly.
- Beat egg whites in another bowl until stiff.
- Gently fold a couple of tablespoons of the egg white into the chocolate mixture to lighten it before folding in the rest, GENTLY. You don’t want to knock all the air out, this is to achieve that light texture synonymous with a good mousse.
- Dish into little cups for a dainty affair and serve, sprinkled with some dark or milk chocolate shavings, nuts, fruit, anything you fancy.
- A dusting of cocoa powder or icing sugar would be lovely too, depending on your topping. Go for colour and taste contrast.
- Serving Size: 6 espresso cups