White Chocolate Mousse – Light and Fluffy
·Tip: making it in a stand mixer
If you've got a powerful kitchen helper like I do, crack both eggs into the bowl, add the sugar, fit the whisk attachment and let it run on full speed. In just 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 trust your mixer to do the job, whip the egg whites into a stiff foam and beat the yolks with the sugar separately. Then gently fold the two mixtures together.
Whip the cream and melt the chocolate
Melt the white chocolate over a bain-marie and let it cool slightly. Whip the cream until stiff as well.
Fold everything together
Combine all the components, working gently so you don't knock the air out of the whipped egg whites.
Serving and decoration
Layer the mousse into glasses, top with fruit, and chill in the fridge for a few hours before serving.