There are fancier mousse’s out there, BUT this simple, (eggless), white chocolate mousse recipe with just TWO ingredients, is perfect for that last minute dessert. It’s light, airy, rich, decadent and works beautifully for all occasions. Top with red berries or salty pistachios.
White Chocolate Mousse
Serves 4
6 ounces White Chocolate, chopped
1 1/2 cups heavy cream, divided
Garnish of your choice. Berries. Nuts. Shaved Chocolate.
In a small saucepan, heat 3/4 cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring to a boil.
Turn off the heat and add the chocolate. Stir until the chocolate is melted and the cream and chocolate are completely combined. Set aside and allow to cool to room temperature.
With an electric mixer using the whisk attachment, beat the other 3/4 cup cream on high until soft peaks form. Once the chocolate mixture is cool, using a rubber spatula, fold one third of the whipped cream into the chocolate mixture. Then add the remaining whipped cream. The mixture should be completely smooth and creamy and will firm up in the fridge. Pour mousse into serving containers. Cover and chill for at least 2 hours. Will keep in the fridge up to 3 days.
Garnish and serve cold.
