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Cooking
White Chocolate Mousse – Light and Fluffy
· 4 servings
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.
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.
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.
Fold everything together
Combine all the components together, working gently so you don't knock the air out of the whipped mixture.
Decorating
Layer the mousse into glasses, decorate with fruit, and chill in the fridge for a few hours before serving.