Life has a way of knocking your sorry woes on their head and showing you how good you really have it. You might be upset that traffic is crawling, but then you pass a horrific wreck and give thanks you weren’t involved in it. Your kids may get on your last nerve, sometimes, but then you see someone else who has lost a child, and you say a silent prayer of thanks for the health of your little monsters.
My daughter’s Sunday school teacher is a wonderful woman. Nina is a cancer survivor and single mom. She was a battered wife for years, staying in an abusive marriage to protect her children. But despite the hardships she has endured, Nina remains positive, upbeat, and sweet. She is truly a treasure and wonderful friend. As it happens, Nina’s favorite flavor is white chocolate. So, Nina . . . this White Chocolate Mousse is for you. We love you.
What are we waiting for? Let’s do this!
White Chocolate Mousse
(my original recipe– feel free to share it up and change it up, but please link back here so no one steals my work 🙂
1/2 cup white chocolate chips, melted
1 egg white
Pinch cream of tartar
1 tbsp. white sugar
Whipped Cream Ingredients:
1 cup heavy cream
1 tbsp. powdered sugar
Melt chocolate chips in the microwave in 30 second increments, stirring well after each addition just until melted and smooth. Meanwhile, beat the egg white, sugar, and cream of tartar in your mixer with the whisk attachment. When the egg white has formed stiff peaks, gently stir/fold the egg white into the chocolate mixture (it helps to whisk about 1/4 cup of egg whites into the chocolate before you start folding, to lighten the mixture). When the egg white has been combined into the chocolate, set this mixture aside and make your whipped cream. To do this, whisk the heavy cream, powdered sugar, and a little vanilla in the bowl of your stand mixer until it forms a soft peak when the whisk is removed. Carefully fold whipped cream into egg white/chocolate mixture and refrigerate until ready to use.
Now, in pictures! 🙂
I love this recipe, because the only “cooking” you have to do can be done in the microwave! 🙂 Can you imagine whipping up White Chocolate Mousse at your dorm room in college? haha. You would be the envy of the college cuisine scene 😉 (Random note: we used to be so “cooking equipment challenged” that we made grilled cheese on an iron. Yes. That DID make for some awkward “someone smells like grilled cheese!” conversations, when we ironed our clothes 😉
Quick note– since the egg whites take the longest, I usually start the egg whites, cream of tartar, and white sugar whipping with the whisk attachment while I work on the rest of this dessert. It just saves some time.
After the egg whites have gotten started, we want to melt the white chocolate chips in the microwave in 30 seconds increments. Make sure you stir well after each heating segment, even if the chocolate doesn’t seem like it needs to be stirred. Mmm. Melted chocolate. YUM. Nothing is better than that. Well, unless it’s regular chocolate. Or hot chocolate. Or chocolate ice cream . . .
When the egg whites form a stiff peak (they don’t “bend over” when you lift the whisk out of the bowl), they are ready. Stir a few tbsp. of egg white into the chocolate to “lighten” it, and then fold the rest of the egg white in. Folding the fluffy stuff just keeps these pretty little puffs from deflating.
There you go– the egg whites and chocolate are nice and mixed. I admit– I had to stir this a little more than fold it, because it’s hard to incorporate fluffy stuff into hard stuff. But I got it done. Just do your best.
When your egg white/chocolate mixture is done, set that aside and move on to the whipped cream. Ohhhhhh yeah. Homemade whipped cream is not to be missed. I have been known to fight my toddler for “bowl licking rights” for this, on occasion 😉 Basically, you want to use the whisk attachment on your mixer to whip the cream, powdered sugar, and vanilla together until it looks like . . . whipped cream! And of course, that’s exactly what it is. Feel free to taste it. You really should . . . to make sure it’s, um . . . “safe” for the kids (*cough, cough).
When the whipped cream is done, go ahead and fold it into the egg white/chocolate mixture. YUM. Holy cow. That looks amazing. Now that you’ve done all that hard work, it’s time to . . . chill. 😉 Chill your mousse in the fridge until you’re ready to serve it.
When it’s nice and chilled, pipe it into beautiful little wisps in stemmed dessert cups or stemless wine glasses. I love these cupcake decorating tips for everything from aerated mousse to fancy frosting on cupcakes and easy rosettes for a little baby smash cake.
Garnish the tops of these sweet little mousse cups with white chocolate curls (see how to do that here). Look at that pure loveliness. It’s so pure and beautiful I almost . . . wait . . . yes– I think I just heard the angels sing.
And it’s just as delicious as it looks.
You did it. And I’m just so proud of you.
Disclosure: This post may contain affiliate links, which just means that we get a few pennies if you purchase through our link. I never recommend products that I don't personally use and love. Thanks!