White chocolate mousse

Votes: 1

Time: 55 min plus setting time
Complexity: easily
Servings: 6

This delicate and airy white chocolate mousse, garnished with dark chocolate shavings, is an elegant dessert perfect for any occasion, from a bridal shower to a birthday party. In addition to melted white chocolate, the mousse is topped with natural vanilla seeds and a few spoons of hazelnut liqueur—the flavor is fantastic. The chocolate mixture is lightened with whipped cream and beaten egg whites, then set in the refrigerator, and voila! To avoid unwanted side effects from eating raw eggs, use pasteurized egg whites.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shaved dark chocolate for topping
220 g white chocolate, chopped
1/3 cup + 1 tbsp pasteurized egg whites (from a box), room temperature
1/8 tsp cream of tartar
1 vanilla bean, cut in half lengthwise
3 tbsp. nut liqueur (or any other liqueur)
1 teaspoon of gelatin
1 and 1/4 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cream, pasteurized eggs, cream of tartar, white chocolate, vanilla pod, nut liqueur, gelatin

Cooking the dish according to the recipe:

Scrape the seeds from the split vanilla bean and combine them in a small saucepan with the liqueur. Sprinkle in the gelatin and let sit for 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue cooking, stirring, until melted. Transfer to a large bowl and let cool for 25 minutes.
In a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the whipped whites into the chocolate mixture, distributing them evenly. Add the remaining 3/4 cup heavy cream to the bowl of the mixer and beat on medium speed until medium peaks form; fold the whipped cream into the chocolate mixture.