White Chocolate Mousse
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds imported white chocolate
- 1cup sugar
- ½cup water
- ¾cup egg whites (whites from approximately 6 eggs)
- ¼cup dark rum
- 3tablespoons vanilla extract
- 2½cups heavy cream Berries or candied violets or chestnuts for garnish
- Berries or candied violets or chestnuts for garnish
Nutritional analysis per serving (8 servings)
608 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 0 grams dietary fiber; 68 grams sugars; 7 grams protein; 104 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
- Step 2
Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
- Step 3
Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
- Step 4
Pour and scrape melted chocolate into the mixture and blend thoroughly.
- Step 5
Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
- Step 6
Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.
- The soft-ball stage is when syrup, dropped into very cold water, forms a soft ball that flattens when removed. The syrup temperature at this stage should register from 234 to 240 degrees.
Private Notes
Comments
I used pasteurized egg whites and I couldn’t get any volume out of the egg whites. The chocolate ended up feeling very grainy and the addition of the simple syrup made this mousse overly sweet and not very chocolatey. It made a huge quantity, I served it in four small ramekins and could have easily served another 10 people.
Well, yes, white chocolate is ironically not very chocolatey. It is cocoa butter - essentially flavorless, with the addition of vanilla. So the flavor is vanilla-ey. You could do this recipe with chocolate chocolate - adjusting sweetness appropriately. The idea of the hot syrup into the egg whites was to approach the notion of heating them to about 160, although that's probably not really true. But pasteurized egg whites won't work as you discovered.
Great recipe and with all due respect to Mr Claiborne the recipe yield is off. I easily served 14 from this recipe, not 6-8 like the recipe states. Perhaps an editing error?