7 ounces (200g) high-quality white chocolate, finely chopped
1 ½ cups heavy cream (or heavy whipping cream), divided
1 teaspoon pure vanilla extract
A pinch of salt (to balance the sweetness)
Optional for Garnish:
Fresh berries (raspberries, strawberries, or blueberries)
Shaved white chocolate or chocolate curls
A sprig of fresh mint
The Foolproof Method: Your Path to Mousse Perfection
(Read all steps first! The key to success is timing and temperature.)
Step 1: Melt the White Chocolate
Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water). Add the chopped white chocolate and ½ cup of the heavy cream. Stir gently and continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla extract and pinch of salt. Let this cool to room temperature. This is crucial! If the chocolate is too warm, it will deflate the whipped cream.
Step 2: Whip the Cream
In a separate, clean, and chilled bowl, whip the remaining 1 cup of heavy cream until it holds medium-stiff peaks. Be careful not to overwhip it into butter.
Step 3: The Gentle Marriage
Once the white chocolate mixture is cool (test it by touching it—it should not feel warm), it’s time to combine. Take a large spoonful of the whipped cream and vigorously stir it into the white chocolate mixture. This first addition “lightens” the thick chocolate, making it easier to fold.
Now, gently fold in the remaining whipped cream with a spatula. Use a figure-eight motion, cutting through the center and folding over the top, until no white streaks remain. Be patient and gentle to keep the mousse airy.
