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White Chocolate Mousse Recipe

  • 1 envelope powdered gelatin
  • 1 (12 ounce) bag of white chocolate chips
  • 2 1/2 C heavy cream
White Chocolate Mousse Recipe

  1. Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  2. Fill a large bowl with cold water and ice and set aside.
  3. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add the disolved gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth.
  4. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon and form ribbons on the top of the melted chocolate.
  5. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. If not using immediately, refrigerate in an airtight container or fill individual dessert dishes cover and place in fridge.

White Chocolate Mousse Recipe White Chocolate Mousse Recipe Reviewed by kuji hara on 3:19 PM Rating: 5

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