White chocolate mousse recipe

Ingredients

* Heavy cream - 500 ml.

* White chocolate - 350 gr.

*

* Egg yolks - 2 pcs.

* Eggs - 2 pcs.

* Gelatin - 3 sheets (or a sachet of 10-12 gr.)

* Liqueur (optional) - 100 ml.

Preparation

1. Pour cold water over the gelatin and set aside until it softens.



2. Mix the yolks and eggs in a deep container, beat until a soft foamy consistency. The classic mousse recipe is usually divided into two categories: with and without eggs. Mousse without eggs, as pastry chefs say, turns out to be more airy. However, due to their addition, the taste of the dessert is richer.



3. Chop the white chocolate into large pieces. Melt it in a water bath.



Tip: to make a water bath, bring the water in a saucepan to a boil, then place a bowl of chocolate on top and, stirring, wait until it melts.

4. Add the melted chocolate to the egg mixture.

5. Beat everything thoroughly until smooth.

6. If you want to make mousse with liqueur, pour it into a small saucepan, heat it up, then add softened gelatin and beat with a whisk until smooth without gelatin grains. By adding liqueur, the dessert will have an amazing flavor and a richer taste.



7. Next, pour the liqueur into the chocolate-egg mixture, beat the ingredients again and leave to cool for 20-30 minutes.



8. Meanwhile, beat the cream to steady peaks.



Tip: to properly whip the cream, it is necessary to pre-cool them strongly, as well as the dishes. After using a mixer, start whipping. The most important point is to calculate the time correctly. Whipping for too long will turn the cream into butter. When small slides begin to appear on the surface during the process, it means that the cream will soon reach the desired consistency. Continue whipping for about 1-2 more minutes, then turn off the mixer and run a wooden spatula over the surface. If there is a clear trace, the goal has been achieved. Also, perfectly whipped cream is a non-falling strong peaks that remain in one position when the bowl is tilted.



9. The next step is to combine the whipped cream with the chocolate mixture. Using folding movements, mix the mass very carefully so that the mousse does not lose its lightness.

10. Arrange the dessert into serving molds. Cover the dishes tightly with plastic wrap and refrigerate for 1, 5-2 hours.



Ready-made chocolate mousse can be decorated with mint leaves, fruits or berries before serving. Dessert also goes well with strawberry syrup.





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