White Chocolate Mousse

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Happy Friday, y’all! I thought we should end the week and usher in the weekend with a delectable dessert. And what is more luscious than chocolate mousse? It’s one of the more decadent treats out there, I think. I’ve made it the traditional way, with semi-sweet chocolate, several times. But I’d never made it with white chocolate before. But I like white chocolate, so why not try it?

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Actually, I may have misspoke a little there. I like white chocolate desserts, but I really do not care for eating straight white chocolate. It’s a little too cloying for me. But for whatever reason, when it’s combined with other flavors, or encased in cookies, or in this case, whipped cream, then I love it! (And yes, I’m aware that white chocolate isn’t technically chocolate – let’s get that little disclaimer out of the way – but I’m not bothered. I still love it.)

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This mousse was made in the traditional manner – folding the white chocolate mixture and whipped cream together. But I will say, it’s a little more difficult to make than traditional chocolate mousse. Why? Because regular chocolate is a dark color that contrasts with the white cream, so it’s very easy to determine when you’ve folded the two together completely. With white chocolate, it’s very hard to tell when you’re done. And of course, since one of the biggest mousse-texture killers out there is overmixing, you always err on the side of caution, and as we sat down to eat, I found that my mousse wasn’t completely mixed. No matter, it was still delicious. But that is something to watch out for.

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It is with great excitement that I wrap up this post. I’ve got to get started packing – I leave tomorrow to go meet my newest niece, Claire!!! I’m going to Texas for a few days to visit, meet the new baby, and help out with her and her two-year-old big brother Jack. So right now I must continue my laundry, pack my suitcase, and wrap up my work week. I hope everyone has a wonderful weekend! I know I will!!

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Source: Joy the Baker Cookbook by Joy Wilson

Ingredients:
2 tbs water
2 tbs unsalted butter
6 oz. white chocolate chunks
1 1/4 cups heavy cream
2 tsp powdered sugar
Pinch of kosher salt
1 large egg yolk, beaten

Directions:
In a double boiler (or a heat-proof bowl placed over a pot of simmering water), combine the water, butter and white chocolate. Stir until the chocolate is melted. Remove from the heat and place in a medium bowl to cool slightly.
In the bowl of an electric stand mixer fitted with a whisk attachment, combine the cream, sugar, and salt. Begin with mixer on medium speed, gradually increasing to medium high, beat until stiff peaks form. Remove the bowl from the mixer and set aside.
By now, the chocolate mixture should be just warmer than body temperature. Whisk in the egg yolk until just combined.
Add half the chocolate mixture to the whipped cream. Fold together with a spatula until just incorporated. Add the remaining chocolate mixture and fold together until just incorporated. Try not to overmix the mixture because you’ll deflate the whipped cream.
Place a piece of plastic wrap directly over the mousse, and refrigerate for at least 2 hours.
When ready to serve, scoop up the mousse with a large serving spoon into individual bowls. You should get 4 to 6 servings.

One response to “White Chocolate Mousse

  1. Pingback: Vanilla Bean Old Fashioned #SundaySupper | The Texan New Yorker

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