For those of you who know me, you know I am not a big fan of white chocolate.
Except when it is made into white chocolate mousse!
Then all my rules change!
I just find that white chocolate is so sweet on it’s own, but once you lighten it up with whipped cream – O M G I just can’t get enough!
For me this would be great with my chocolate cake recipe since the deep rich chocolate from that cake will balance the sweetness of this white chocolate mousse.
Raspberry is another great combo whenever white chocolate hits the scene so as you can see it is a very versatile flavor.
I even used a mock version in my pumpkin roll cake this season (coming this Sunday!)
So go crazy wit’ yo’ bad self and let me know what you are using this recipe for!
(Sorry there is no video for this recipe!)
- First bloom the gelatin by sprinkling it over the cold water. Let stand for 5 minutes.
- Once it has been bloomed, melt it gently in the microwave or in a small pot on the stove. DO NOT BOIL
- Heat the milk to about 120°F (not necessary to use a thermometer you just want it to be hot so it doesn't seize the chocolate when we combine the two.)
- Melt the white chocolate in a large mixing bowl and add the hot milk, whisk vigorously to a smooth paste.
- Add the melted gelatin mixture and whisk smooth.
- Whip the heavy cream with the confectioner's sugar to medium firm peaks.
- Cool the chocolate mixture so it is no longer hot, should be about 85°F
- Take about ⅓ of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream.
Store in an airtight container for up to 8 days
Same length of storage for this mousse once it is IN your cakes
I have also come up with a “mock” white chocolate mousse as the filling for my Pumpkin Roll
You may want to check that out- it is way easier than this recipe and takes no gelatin.