Super Easy White Chocolate Mousse Recipes

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

EASY WHITE CHOCOLATE MOUSSE

Steps:

• Place the chocolate into a large heatproof bowl.
• Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
• Pour the cream over the white chocolate, and leave to sit and melt for a couple of minutes. Stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Whisk in the remaining 250mls of cream and the vanilla.
• Taste the mixture, and if the white chocolate is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.
• Leave to cool to room temperature (you can speed this up by placing the bowl into a water bath - simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). If you're in a hurry you can pop the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn't actually freeze.
• Whip the chocolate cream with an electric hand mixer just until stiff peaks begin to form. It won't take very long, be careful not to overwhip it.
• Pipe or spoon into glasses or small bowls. If it's a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe.
• Serve the mousse immediately or store in the fridge for several days. Cover individual glasses with plastic wrap, or pop all of the glasses into an airtight container.

EASY WHITE CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar.
• With a electric mixer, beat on medium speed until stiff peaks form.
• Cover and chill before serving or using for another recipe.

WHITE CHOCOLATE MOUSSE

Steps:

• In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
• Cook and stir until chocolate is melted and mixture is smooth.
• Cool to room temperature.
• In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
• Fold about 1/4 cup into chocolate mixture.
• Fold in remaining whipped cream mixture.
• Spoon into dessert dishes.
• Cover and refrigerate for at least two hours.

10-MINUTE WHITE CHOCOLATE MOUSSE

Steps:

• In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly.
• Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.
• To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries; sprinkle with grated white baking bar.