White chocolate mousse
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 350 / Protein 8g / Carbohydr. 28g / Fat 22g
Ingredients (10 servings)
| 350 g | white couverture chocolate |
| 2 | eggs |
| 2 | egg yolks |
| 100 ml | advocaat |
| 3 sheets | gelatin |
| 500 ml | heavy cream |
Utensils
kitchen towel, rubber spatula (optional), plastic wrap, large bowl, whisk, hand mixer with beaters, cooking spoon, cutting board, knife, 2 small saucepans, heatproof bowl, small bowl
Wine Tip
Dornfelder, sweet, 2012
The sweet red wine goes perfectly well with the chocolaty soft feel of this sugar-sweet dessert. Intense fruit aromas gently play on the gums.
Step 1
Soften gelatin in cold water.
small bowl
3 sheets gelatin
Step 2
Beat eggs and egg yolks with hand mixer until fluffy.
large bowl, hand mixer with beaters
2 eggs / 2 egg yolks
Step 3
Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.
heat proof bowl, cooking spoon, cutting board, small sauce pan, knife
350 g white couverture chocolate
Step 4
Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.
whisk, small sauce pan
100 ml advocaat
Step 5
Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.
whisk
Step 6
Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.
standing mixer or hand mixer with beaters
500 ml heavy cream
Step 7
Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.
rubber spatula (optional)
Step 8
Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.
kitchen towel, plastic wrap
