Why You’ll Love This Recipe
- Velvety Smooth : Achieves the perfect balance of creamy and airy.
- No-Bake Simplicity : No oven or complicated techniques needed.
- Customizable : Add berries, citrus, or liqueurs for unique twists.
- Impress Guests : Looks gourmet in martini glasses or ramekins.
- Make-Ahead Friendly : Chills in the fridge while you prep the rest of your meal.
Ingredients You’ll Need
Serves 4–6
- 8 oz high-quality white chocolate (use a brand with cocoa butter, not palm oil)
- 2 cups heavy cream (cold, divided)
- 1 tbsp vanilla extract
- 2 large egg whites (optional, for stability—see Tips)
- Pinch of salt
- Optional Add-Ins :
- 1 tbsp Grand Marnier or amaretto
- Zest of 1 lemon/orange
- ½ cup fresh raspberries or mango purée
Step-by-Step Instructions
Step 1: Melt the Chocolate
- Double Boiler Method :
- Place chocolate in a heatproof bowl over simmering water (don’t let the bowl touch the water).
- Stir until melted and smooth. Let cool slightly.
Step 2: Whip the Cream
- In a chilled bowl, whip 1 ½ cups cream with vanilla until soft peaks form.
Step 3: Fold Together
- Gently fold the whipped cream into the melted chocolate until no streaks remain.
Step 4: Stabilize (Optional)
- In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form.
- Fold egg whites into the mousse for extra fluffiness (skip for a simpler version).
Step 5: Chill & Set
- Spoon mousse into serving glasses. Refrigerate for 2–3 hours to firm up.
Step 6: Top & Serve
- Before serving, whip remaining ½ cup cream and pipe or dollop on top. Garnish with citrus zest, berries, or shaved chocolate.
