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A white chocolate mousse is taken to the next level when the white chocolate is caramelized first in the oven. Only 5 ingredients is all you need to make this roasted white chocolate mousse.
Now if you hear the word mousse your mind might conjur up some difficult french dessert made by some pastry chef somewhere. But honestly, mousse couldn’t be simpler.
It’s easy peasy. Promise. This white chocolate mousse has no eggs, so no tempering of the ingredients. It uses gelatin to get the job done and it’s made with only 4 ingredients!
I used roasted white chocolate for this mousse, but you can easily skip that extra step and just use white chocolate instead. And you could top it with some fresh raspberries, or other fruits, a little sprig of mint. And you have yourself a super impressive dessert for any get together that is going to knock socks off.
Roasting the white chocolate can be done in the oven and it does take a little bit of time. But it’s not difficult. Don’t worry about that. It does take the white chocolate to a whole new level, and adds a caramel note to the white chocolate.
To make the mousse it starts with blooming your gelatin. Blooming simply means to place your gelatin in some cold water and letting it sit for 10 minutes. Then you need to bring a 1/2 cup of your heavy cream to a simmer in a saucepan, then add your gelatin mixture.
Once this has been mixed, you want to pour this over your white chocolate and stir until it’s smooth.
With the rest of your heavy cream, you are going to make basically a whipped cream. Just add the rest of your cream to the stand mixer and beat until soft peaks form. You want to use your whisk attachment for this. Soft peaks will take a few minutes. If you are new to whipping cream, and not sure what “soft peaks” looks like. Simply lift your whisk out of the bowl, the cream will hold it’s lines, the top peaks will be soft, and after a couple seconds will fall back on itself.
If you overwhip your cream by a little bit and it starts to get grainy, just add a bit more cream to the bowl (a couple tablespoons) and stir in with a spatula.
Now it’s time to add your white chocolate mixture. Just be sure it’s cooled down a bit, otherwise it will melt your whipped cream and fold in with a rubber spatula.
And then the hard part, waiting for it to set up. I presented the mousse in a martini glasses for fun to look super impressive. But you could use wine glasses, or even mason jars would work beautifully to present these!
Mousse doesn’t have to be difficult. And with only a few ingredients, no oven required, this dessert can be super impressive to serve!
If you like this recipe, let me know and leave me a comment! I’d love to hear from you!
Until next time, happy baking everyone!
For the Roasted White Chocolate
- 12 oz. white chocolate chips
- sea salt to taste
For the Mousse
- 1 teaspoon 1/3 packet powdered unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy cream
- 7 ounce white chocolate
- For the roasted white chocolate, spread your white chocolate chips on a silicone baking mat on a baking sheet and place in a preheated oven of 265 degrees. Every five minutes stir the chocolate. It will become caramelized after 30 minutes up to an hour depending on the caramel hue you are looking for. If you are not using right away, store in a container at room temperature.
- For the mousse, put the gelatin and cold water in a small bowl and let it sit for about 10 minutes or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.
- 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 your white chocolate seizes up a bit, just continue to whisk until it smooths out again. Allow to cool down to room temperature.
- Beat the remaining heavy cream to medium peaks. Pour the cooled 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 two hours before serving.