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Here’s a recipe for White Chocolate Mousse:
Ingredients
– 8 ounces good-quality white chocolate (such as Valrhona or Guittard), broken into small pieces
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 teaspoon vanilla extract
Instructions
1. Melt the white chocolate: In a double boiler or a heatproof bowl set over a pot of simmering water, melt the white chocolate, stirring occasionally.
2. Whip the heavy cream: In a separate bowl, whip the heavy cream until it begins to thicken. Add the granulated sugar and continue whipping until stiff peaks form.
3. Beat the egg whites: In another bowl, beat the egg whites until they become frothy. Add the vanilla extract and continue beating until stiff peaks form.
4. Fold the egg whites into the chocolate: Once the white chocolate has cooled slightly, fold the egg whites into the chocolate until well combined.
5. Fold the whipped cream into the chocolate mixture: Fold the whipped cream into the chocolate mixture until no white streaks remain.
6. Chill the mousse: Spoon the mousse into individual serving cups or a large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
7. Serve: Serve the white chocolate mousse chilled, garnished with fresh fruit or chocolate shavings if desired.
Tips and Variations
– Use high-quality white chocolate for the best flavor.
– Don’t overmix the mousse, or it will become too dense.
– Add a pinch of salt to balance the sweetness.
– Flavor the mousse with a teaspoon of liqueur, such as Grand Marnier or Amaretto, for a grown-up twist.
– Top the mousse with fresh fruit, such as raspberries or strawberries, for a pop of color and added flavor.