Creamy White Chocolate Mousse Recipe

 

**Ingredients Quantity:**

 

– **White chocolate**: 200g (7 oz)
– **Heavy cream**: 300ml (1 1/4 cups)
– **Powdered sugar**: 2 tbsp (optional, depending on sweetness preference)
– **Vanilla extract**: 1 tsp
– **Gelatin**: 1 tsp (optional, for added stability)
– **Water**: 1 tbsp (for dissolving gelatin, if using)

**Optional Additions:**

 

– **Lemon zest or orange zest**: For a refreshing citrusy kick.
– **Berries (e.g., raspberries or strawberries)**: For garnish and added flavor contrast.
– **Shaved white chocolate or dark chocolate**: For topping or mixing into the mousse.
– **A splash of liqueur (e.g., Grand Marnier, amaretto)**: For a more sophisticated flavor.

**Tips for Success:**

 

1. **Tempering the White Chocolate**: Melt the white chocolate gently over a double boiler or in the microwave in short bursts. Be careful not to overheat it to avoid seizing.
2. **Whipping the Cream**: For the best texture, whip the cream until it forms soft peaks—not stiff peaks—so it maintains its lightness when folded into the chocolate mixture.
3. **Gelatin Use**: If you want the mousse to hold its shape more firmly, dissolve the gelatin in warm water and add it to the mixture, but this is optional.
4. **Chill Time**: Allow the mousse to set in the refrigerator for at least 4 hours (or overnight) for the best texture.

**Instructions:**

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