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White chocolate mousse


My determination to make white chocolate mousse rose when I decided to make a white chocolate mousse cake for my birthday. Milk chocolate has always, and will always be my favourite. But lately, I find myself drawn to white chocolate. The combination of white chocolate, whipped cream and almonds sounded really good to me. So I decide to make a white chocolate mousse cake with a crunchy almond spongy base and a raspberry jelly. The base tasted really good. but the texture was not perfect. It tasted like a macaron, and was chewy like a macaroon. I was looking for something crunchier. I shall post the recipe for the same, when I am done working on it.

Getting back to the white chocolate mousse. This chocolate mousse is as light as it can get. It’s not too sweet like any typical white chocolate. And it extremely airy because of the whipped cream. There are very few steps involved in making this dessert and doesn’t have to be incorporated into any cakes. It tastes amazing as it is.

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Ingredients- white chocolate, cream, icing sugar, gelatine

First add cold water to gelatine and set it aside, to bloom.


Melt the cream and white chocolate in a microwave safe bowl.


Once the gelatine has absorbed all the liquid, add it to the hot melted chocolate mixture. The chocolate mix has to be really hot to melt the gelatine in it. Alternately, you can also microwave the gelatine directly for 10-20 seconds and then mix it with the chocolate mixture. But make sure not to heat it too much. Check every 5-10 seconds.
Whip the remaining cream and the the icing sugar to stiff peaks.

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Once the chocolate- gelatine mixture has come to room temperature, fold in the whipped cream. Pour it in your desired moulds and set it in the refrigerator for 6 hours.

Recipe:
White chocolate chips 1/4 cup
Cream- 1/2 cup plus 3/4 cup (for whipping)
Icing sugar 3 tablespoons
Gelatine 1 tablespoon
Water 1/4 cup

  • First add cold water to gelatine and set it aside, to bloom.
  • Melt the cream and white chocolate in a microwave safe bowl.
  • Whip the remaining cream and the icing sugar to stiff peaks.
  • Once the gelatine has absorbed all the liquid, add it to the hot melted chocolate mixture. The chocolate mix has to be really hot to melt the gelatine in it. Alternately, you can also microwave the gelatine directly for 10-20 seconds and then mix it with the chocolate mixture. But make sure not to heat it too much. Check every 5-10 seconds.
  • Once the chocolate- gelatine mixture has come to room temperature, fold in the whipped cream.
  • Pour it in your desired moulds and set it in the refrigerator for 6 hours.

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