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Easy White Chocolate Mousse – French Desserts Recipe

Easy White Chocolate Mousse

This Easy White Chocolate Mousse is elegant, beautiful, and incredibly tasty! The texture turns out perfect! Many mousses are hard to get just right, but this no-bake recipe is simple and difficult to mess up!

Even though the recipe speaks of Christmas, this is a gorgeous and tasty dessert recipe for any time of year.

This fluffy mousse is topped with a swirl of whipped cream and a rosemary garnish, making these looks gorgeous.. Although this recipe uses raw egg whites, you can use carton pasteurized eggs instead. If you choose to use egg whites from an egg, make sure they’re fresh, organic, and have no cracks in the shell.

I love everything about this delicious mousse! Make them before you begin cooking dinner so that they’ll have time to set in the fridge before dessert time. You won’t regret making this elegant and delicious French Desserts Recipe!

INGREDIENTS:

8 oz (230 g) white chocolate
2 egg yolks, lightly beaten or the equivalent in pasteurized egg yolk product (1/2 cup 120 ml)
1 tbsp (15 ml) cognac
4 egg whites
2 cups (480 ml) of heavy cream
1 tsp (5 ml) vanilla
2 tbsp (23 g) powdered sugar
8 sprigs of rosemary
2 tbsp (25 g) of white sugar
2 tbsp (25 g) gold sugar (Betty Crocker Cupcake Gems in gold) 

INSTRUCTIONS:

Place chocolate in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Add egg yolks and cognac stir and set aside.

Place egg whites in a mixing bowl and beat on high until stiff peaks form. Gently fold the whites into the chocolate mixture and set aside.

Then beat together the heavy cream, vanilla and sugar until stiff peaks form, reserve 1/3 of the whipped cream for the garnish. Transfer this cream to a pastry bag and set aside. Fold the remaining cream into the mousse mixture, and gently mix until combined.

Transfer mixture into a larger Pyrex pitcher and pour mousse into individual wine or martini glasses. About ½ cup (120 ml) per person Transfer remaining whipped cream into a pastry bag fitted with a ½” round tip. Pipe small mounds of whipped cream on top.

Snip off the tops of the rosemary sprigs (about 1 ½ inches) dip in water and then roll the sprig in the sugar. Place sugared sprig into the side of the whipped cream mound, and top with the gold sugar.

Refrigerate assembled desserts for at least 4 hours or overnight (Garnishes and all they will be fine)

Serve with fancy store-bought shortbread cookies. Enjoy!

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