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Desserts
White Chocolate Mousse
A delicate white chocolate dessert with whipped cream, shaped into chocolate hemispheres.
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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
Melt the chocolate, then brush it into the molds to create chocolate shells. Chill in the refrigerator for 30 minutes.
2
Melt 100 ml of heavy cream with the chocolate using a double boiler. Let it cool to room temperature.
3
In a bowl, combine 300 ml of cold heavy cream with powdered sugar and whip to soft peaks. Gradually fold in the chocolate mixture one spoonful at a time, mixing gently—be careful not to over-whip.
4
Fill the shells with the mousse and freeze for half a minute. Remove the halves and pair them together—it's ready!
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