Step 6: Top and Serve
Before serving, whip the remaining ½ cup of cream until soft peaks form.
Pipe or dollop on top of the mousse.
Garnish with citrus zest, berries, or shaved white chocolate.
Tips for Success
Use real white chocolate with cocoa butter (avoid palm oil).
Chill the bowl and whisk before whipping cream for better texture.
Be gentle when folding to keep the mousse airy.
Pasteurized egg whites can be used if concerned about raw eggs.
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