At a glance
This light and fluffy white chocolate mousse comes together through careful folding of whipped eggs, melted white chocolate, and cream—you'll want to work gently to keep all that air intact. The most time-consuming part is chilling, which takes a few hours, though active prep is quick. A stand mixer makes whipping the eggs easier, but you can also whip them by hand in separate batches.
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Tip: making it with a stand mixer
If you have a powerful kitchen helper like I do, just crack both eggs into the bowl, add the sugar, fit that perfect whisk attachment, and switch it to full speed. In a few minutes you'll have a firm, whipped foam. Not every mixer can pull this off, though.
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Whip the egg whites and yolks separately
If you don't quite trust your mixer, whip the egg whites into stiff peaks and beat the yolks with the sugar separately. Then gently fold these two mixtures together.
For this step
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Whip the cream and melt the chocolate
Melt the white chocolate in a water bath and let it cool slightly. Whip the cream until stiff as well.
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