Imagine a dessert so luxurious, so creamy, and so irresistible that it transforms an ordinary moment into a gourmet experience. Our White Chocolate Mousse Chocolate Cups are not just a dessert—they're a culinary masterpiece that promises to elevate your sweet tooth's wildest dreams. With a silky-smooth texture that literally melts in your mouth and a presentation that looks like it was crafted by a professional pastry chef, this French-inspired delicacy is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 200g white chocolate
- 300ml heavy cream
- 2 egg whites
- 1 tablespoon sugar
- Chocolate cups for serving
Instructions
- Finely chop the white chocolate and place it in a heat-safe bowl. Set up a double boiler by placing the bowl over a pot of gently simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Melt the white chocolate slowly, stirring continuously until smooth and completely liquid. Remove from heat and let cool slightly to prevent overheating.
- In a separate clean, dry bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip, as this can make the mousse grainy.
- In another clean bowl, whip the egg whites until they become foamy. Gradually add the sugar while continuing to whip until stiff, glossy peaks form.
- Gently fold the whipped cream into the cooled white chocolate, using a spatula and making light, circular motions to maintain the airiness.
- Carefully fold the egg white mixture into the white chocolate and cream mixture, being careful not to deflate the mixture. Mix until just combined.
- Transfer the mousse into prepared chocolate cups, using a piping bag for a neat presentation. Tap the cups gently to remove any air bubbles.
- Refrigerate the mousse cups for at least 2 hours or until set and chilled. This allows the mousse to firm up and develop a smooth texture.
- Before serving, optionally garnish with additional grated white chocolate, fresh berries, or a light dusting of cocoa powder.
Tips
- Temperature is crucial: Ensure your white chocolate melts gently and doesn't overheat, which can cause seizing.
- Use clean, dry bowls when whipping cream and egg whites to achieve maximum volume.
- Fold ingredients gently to maintain the mousse's light, airy texture.
- Chill your serving cups beforehand for a more stable presentation.
- For a professional finish, use a piping bag when transferring the mousse into chocolate cups.
- Always use high-quality white chocolate for the best flavor and smoothest texture.
- If you're concerned about raw egg whites, use pasteurized eggs or a kitchen torch to stabilize them.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 70mg
