Instructions
Step 1: Melt the Chocolate
Place chopped white chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method).
Stir continuously until melted and smooth.
Remove from heat and let cool to lukewarm.
Step 2: Whip the Cream
In a chilled mixing bowl, whip 1½ cups of cold heavy cream with the vanilla extract until soft peaks form.
Step 3: Fold the Mixture
Gently fold the cooled melted chocolate into the whipped cream using a spatula.
Mix until well combined with no streaks.
Step 4: Stabilize (Optional)
In a separate bowl, whip 2 egg whites with a pinch of salt until stiff peaks form.
Fold gently into the mousse for a lighter texture (optional).
Step 5: Chill and Set
Spoon into serving glasses or ramekins.
Chill in the refrigerator for at least 2–3 hours, preferably overnight.
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