White chocolate mousse
Votes: 7
Time: 1 hour 25 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
A recipe for white chocolate mousse made with egg yolks and whipped cream. Serve the mousse in bowls with fresh blackberries and garnish with mint leaves.
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.
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:
- 200 g white chocolate, broken into very small pieces
- 12 fresh blackberries for garnish
- 2 egg yolks
- 2 tablespoons of sugar
- 1/4 cup heavy cream plus 1 more cup
- Mint leaves for garnish, optional
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Cooking the dish according to the recipe:
- Place chopped chocolate in a large glass bowl and set aside.
Place the egg yolks and sugar in a small bowl and whisk until the yolks turn pale.
In a saucepan, bring 1/4 cup of cream to a gentle simmer over low heat. Slowly pour the cream into the yolk and sugar mixture. Pour the mixture back into the saucepan and stir with a wooden spoon until thickened. - Strain the hot mixture through a fine sieve into the bowl with the chocolate. Stir until smooth.
In another bowl, beat the remaining 1 cup of heavy cream until stiff peaks form. Fold half of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining heavy cream.
Spoon the chocolate mousse into individual serving bowls and refrigerate for about 1 hour until completely set.
Garnish each serving with 3 blackberries and mint leaves (optional).
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