Light White Chocolate Mousse
A cloud-like dessert that brings effortless elegance to any table. This white chocolate mousse balances richness and lightness perfectly through fluffy beaten egg whites and silky cream. It looks impressive, comes together in just 30 minutes, and disappears even faster.
🛒 Ingredients
5 servings
- 600 g (21 oz) good-quality white chocolate
- 5 large eggs, separated
- ½ cup (100 g) caster sugar
- 3 tablespoons aged rum or Cointreau
- ¾ cup (200 ml) heavy whipping cream (at least 30% fat)
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Directions
- 1
Melt the white chocolate in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from heat, stir in the cream, and let cool to room temperature.
- 2
Beat the egg yolks with half the sugar until thick, pale, and ribbon-like. Fold in the chocolate mixture and rum until fully combined.
- 3
In a clean, dry bowl, whip the egg whites to stiff peaks, gradually adding the remaining sugar to form a glossy, firm meringue.
- 4
Fold the meringue into the chocolate base in three additions using a spatula with gentle lifting motions to keep the mousse airy.
- 5
Spoon into serving glasses or a large bowl and refrigerate for at least 3 hours until set. Serve chilled, garnished with white chocolate shavings if desired.
💡 Chef's Tip
Use white chocolate with real cocoa butter listed in the ingredients for the best flavour and texture. Swap the alcohol for 1 teaspoon of pure vanilla extract to make it family-friendly.
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