White chocolate mousse

White chocolate mousse, is not really something I eat alot. Not because it is not good, because it really is. But more because, as soon as I make it my boyfriend usually eat it before I have the chance. He is a chocolate lover, especially a white chocolate lover.

I made these small serving glasses because I had a little left over after making a strawberry mousse cake. In addition to being perfect in cakes because it set quite a lot. It’s also really good in serving glasses because it retains the smooth creamy mousse texture when set, making it ideal to serve in portion glasses. Here I topped it off with a little bit of homemade strawberry jam (barely sweetened), to give a little color play and because the slightly tangy strawberry cut through the sweet white chocolate perfectly.

I made 3 glasses planning to take pictures the following day. It was probably a little too ambitious with a white chocolate-lover at home, so when my lovely husband came home, there did not go many minutes before he stuck his head into the living room asking me:
“Uh honey, those glasses? Are the filled with white chocolate?”
“Yes, I plan to take pictures of them tomorrow.”
“Does that mean I’m not even gonna get to taste them.” He said with a cute sadness in the eyes.
So he was obviously allowed to take one glas, but only one.
The next day I went to the refrigerator preparing to take some pics. And to my big surprise there was missing another glass.
I think there has been a white-chocolate-mousse-pixie at stake, removing 2 glasses of white chocolate mousse from my fridge and have given my boyfriend stomach ache. Next time, I’ll be a little quicker to take pictures 🙂

Yields approximately 8 portion glasses or a 3 cm/1,2 inch thick layer in a 22 cm/8,7 inch ringform.

Ingredienser:

3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate, finely chopped
1 1/2 cups cold heavy cream

Method:
1. Dissolve the gelatin powder and water in a small bowl – let rest 5 minutes.
2. Put the white chocolate in a medium bowl.
3. Come 1/3 of the cream in a small saucepan and warm it up to a simmer on medium-high heat.
4. Take the cream off the heat and pour it over the gelatin and stir until gelatin is completely dissolved.
5. Pour the hot cream over the white chocolate – whip lightly until chocolate is completely melted and the chocolate is smooth.
6. Cool the white chocolate base to room temperature for 5-8 minutes, stirring regularly (it will thicken slightly)
7. Whip the remaining 2/3 cup cream on medium speed with a completely clean whisk until it starts to thicken (approx. 30 sec.)
8. Increase the speed to high and beat until soft peaks forms when you lift the beaters, approx. 1 min.
9. Use the whisk to fold 1/3 of whipped cream into chocolate mixture. (this is done to lighten the mixture)
10. Now use a spatula and fold the white chocolate into the whipped cream until there are no white streaks.
11. Pour the mousse into serving glasses or a springform. Leave it to set in the refrigerator for minimum 4 hours.