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Desserts
Basic White Chocolate Mousse
A delicate and airy white chocolate and cream dessert, perfect for cake fillings or serving on its own.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in cold water.
2
Heat the milk and the first portion of cream (80 g) until just simmering.
3
Whisk the egg yolks with the sugar.
4
Pour the hot milk mixture into the yolks, stir well, and return everything to the saucepan.
5
Cook the crème anglaise to 82–84°C.
6
Stir in the bloomed gelatin.
7
Pour the mixture over the white chocolate and blend with an immersion blender until emulsified.
8
Let it cool down to 30–32°C.
9
Gently fold in the softly whipped cream.
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