White Chocolate Mousse
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White Chocolate Mousse
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The lightest white chocolate mousse recipe with a unique French touch of rose and orange blossom water. Even those who don't like white chocolate love this mousse!
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Ingredients
- 300 ml (10fl oz/ 1¼ cups) whipping/heavy cream (at least 30% fat)
- 125 g (4½oz/ about ¾ cup) white chocolate broken in pieces
- 1 egg white
- 1 tablespoon rose water
- ½ tablespoon orange flower water
- orange wedges, rose petals, white chocolate shavings optional (for decor)
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Instructions
- Place a mixing bowl in the freezer for 10 minutes.
- Meanwhile, in a saucepan, gently heat the white chocolate with a little (50ml) of the cream and the rose and orange flower waters. As soon as it's nearly completely melted (no more than 5 minutes), take off the heat and keep stirring to melt the white chocolate completely. Set aside to cool in the fridge or freezer.
- Using an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. This should take at least 5 minutes.Gradually fold in the cooled chocolate mixture until completely incorporated and fluffy.
- Pour into individual serving glasses and chill in the fridge for at least an hour.
Notes
- Valentine's Day: halve the quantities if you're serving just for a romantic dessert for 2. Any leftovers keep easily chilled until the next day in the fridge.
- Eggless Mousse with a Siphon: this mousse can also be made even more easily using a siphon. Melt 100g (4oz) each of chocolate, cream and whole milk as above with the floral waters, pour into a siphon and add the gas canister. Chill for about an hour. See full recipe for rhubarb crumbles.
- Serve: with raspberries, rose petals or an orange wedge, macarons or tuiles.
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