White Chocolate Mousse (Print Version)

# Ingredients:

→ White Chocolate Mousse Ingredients

01 - 170 g white chocolate (good quality, e.g., Callebaut or Lindt)
02 - 75 g heavy cream (36% fat)
03 - 1 teaspoon vanilla extract
04 - 3 egg yolks
05 - Large pinch of salt
06 - 3 g gelatin powder
07 - 3 egg whites
08 - 25 g granulated sugar

→ Decoration

09 - Whipped Chantilly cream
10 - Chocolate shavings

# Instructions:

01 - Place finely chopped white chocolate in a medium heat-proof bowl and semi-melt in the microwave.
02 - Bring the heavy cream to a simmer over medium heat. Do not let the cream come to a boil.
03 - Pour the warm heavy cream over the chopped chocolate in the bowl and let it sit for about a minute to soften the chocolate, then stir the chocolate and cream together with a rubber spatula until fully melted and smooth.
04 - Separate the eggs ensuring no yolk contamination in the egg whites. When the chocolate mixture is close to room temperature, mix in the egg yolks one by one, then add a large pinch of salt and vanilla extract.
05 - Bloom the gelatin powder by sprinkling it over 2 tablespoons of cold water and allowing it to sit for 3 minutes until thick and jiggly. Gently heat the mixture in the microwave until liquid but not hot. Mix the gelatin into the chocolate mixture, ensuring the chocolate is neither cold nor hot.
06 - Using an electric hand mixer, whip the egg whites with the sugar until stiff shiny peaks form. Stop before making lumps in the whipped egg whites, as that would make folding difficult.
07 - Carefully fold the whipped egg whites into the chocolate mixture using a rubber spatula. Ensure thorough incorporation without deflating the mixture.
08 - Using a piping bag or large spoon, divide the white chocolate mousse into 4 cups and refrigerate for 6 hours to set.
09 - Once the mousse has properly set, decorate with Chantilly cream and chocolate shavings before serving.

# Notes:

01 - Store refrigerated for 1-2 days. Do not freeze.
02 - Measure ingredients with a digital scale by weight (gram) for precision.

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