White Chocolate Mousse
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 416
- Total Fat
- 31
- Saturated Fat
- 19
- Carbohydrates
- 28
- Dietary Fiber
- 0
- Sugar
- 27
- Protein
- 5
- Cholesterol
- 76
- Sodium
- 81
- Total: 55 min
- Prep: 50 min
- Cook: 5 min
Ingredients
Shaved dark chocolate, for topping
8 ounces white chocolate, chopped
1/3 cup plus 1 tablespoon pasteurized egg whites (from a carton), at room temperature
1/8 teaspoon cream of tartar
1 vanilla bean, split lengthwise
3 tablespoons hazelnut liqueur (or other liqueur)
1 teaspoon unflavored gelatin powder
1 1/4 cups heavy cream
Directions
- Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.
- Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white chocolate mixture until almost incorporated. Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate.