White Chocolate Mousse
White chocolate can be substituted for dark chocolate in many mousse recipes, but because mixtures made with it are more likely to be runny gelatin is often added to the mousse to help it set. White chocolate mousse makes a great cake filling, as does whipped white chocolate ganache. One caveat: Some brands of white chocolate may turn grainy when you heat them. I've had continued success with Lindt brand white chocolate. Makes 2 1/2 cups, enough for the inside layers of a 3-layer 9-inch round cake.
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1 teaspoon (1/3 packet) powdered unflavored gelatin
1/4 cup cold water
1 1/2 cups heavy cream
7 ounces white chocolate (chopped)
Servings Per Recipe: 1
Amount per Serving
- Total Fat: 130.3 g
- Saturated Fat: 80 g
- Trans Fat: 0 g
- Cholesterol: 288.3 mg
- Sodium: 254 mg
- Total Carbs: 122.6 g
- Dietary Fiber: 0.4 g
- Sugars: 117.3 g
- Protein: 17.3 g
Bring 1/2 cup of the cream to a simmer in a small saucepan and stir in the gelatin and its soaking liquid. Off the heat, stir the mixture until the gelatin completely dissolves.
Pour the hot gelatin mixture over the white chocolate in a heatproof bowl and stir until all the chocolate melts. If it doesn't entirely melt, set the bowl over a saucepan of hot water for 30 seconds to 1 minute and stir some more. Don't let the white chocolate get too hot; it has much less tolerance for heat than does dark chocolate and will coagulate if too hot. Remove from the heat and let cool for 5 minutes, or until no longer hot enough to melt the whipped cream but not cold enough to set. If it starts to set, heat it for a few seconds.
Beat the remaining cream to medium peaks. Pour the chocolate mixture into the bowl of whipped cream and fold until smooth with a rubber spatula. If you're assembling a cake in a cake ring, use the mousse right away while you can still pour it. If you're serving the mousse on its own, ladle or spoon it into bowls or glasses and chill in the refrigerator for at least 2 hours before serving.