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This easy white chocolate mousse is made with just cream, white chocolate and flavorings of your choice. All you have to do is dissolve the chocolate in the cream over low heat, chill the mix and then whip it into a mousse. No gelatin and no eggs required!
How to make white chocolate mousse:
This white chocolate mousse is made simply by dissolving white chocolate in heavy cream (over low and gentle heat), then the mix is chilled for a few hours and whipped into a mousse just like regular whipped cream.
You can infuse the cream with flavorings of your liking (pumpkin spice works well, for example) and I used chai spices here: a cinnamon stick, whole cloves, sliced fresh ginger, black peppercorns and cardamom pods.
When you whip the cream it will take a while to stiffen, so don’t be alarmed when nothing happens at first, just keep whipping!
The one and only thing you have to watch out for here is that you don’t let the cream get too hot; it should just get warm enough to dissolve the chocolate.
In the mood for a dark chocolate mousse instead? Check out this Coffee Borgia Mousse:
White Chocolate Mousse
- 1 cup heavy cream
- 1 cinnamon stick
- 10 whole cloves
- 1 one-inch piece of ginger, thinly sliced
- 1 teaspoon black peppercorns, lightly crushed
- 5 green cardamom pods, lightly crushed
- 4 ounces white chocolate, I recommend Baker's Premium White Chocolate Baking Chocolate Bar*
- Add all ingredients to a saucepan.
- Over medium-low heat, dissolve the chocolate in the cream, stirring constantly. Be careful not to let the cream get too hot, it should not simmer, it should just be warm enough to dissolve the chocolate.
- Refrigerate the mix for one hour.
- Strain the mix into a bowl, discard the spices.
- Refrigerate for another 3 hours or overnight.
- Beat the cream to stiff peaks (this will take a few minutes, so don't be alarmed if it doesn't stiffen up right away).
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