This is a luscious white chocolate mousse with an exceptional texture. This video shows you how to make what is referred to as a cremeux (French spelling “crémeux,” meaning "creamy") mousse. The use of a premium white chocolate with cocoa butter as its only vegetable fat is one of the reasons for its exceptional texture. An excellently produced white chocolate should offer a beautiful balance of sweetness to milky creaminess, not cloying sweetness or a chalky texture.
White chocolate mousse is the perfect base for the acidity of berries to accompany it or to offer a sweeter note alongside other stronger flavored fillings in cakes and desserts (such as with dark chocolate mousse). It’s great not only as a simple dessert served in a glass but this recipe will make the perfect white chocolate mousse cake filling also (I’ve used this recipe countless times as a cake filling in addition to serving it straight up with fresh fruit or fruit gelées).
Many people say to me that white chocolate isn’t “real” chocolate. But that’s not true. It’s legally a chocolate in the United States as defined by the FDA: “White chocolate contains not less than 20 percent by weight of cacao fat.” So “real” white chocolate does exist in this regard.
Always check your ingredients of the white chocolate you purchase and ensure, for the best quality, what you buy contains cocoa butter with no other added (or substituted) vegetable fats. Premium white chocolate typically contains sugar, cocoa butter, dairy (usually whole milk powder) and pure vanilla extract. It may also contain lecithin. If the only vegetable fat you see indicated on the ingredient list is “palm oil,” or “palm kernel oil,” or “hydrogenated palm kernel oil” with an absence of any cocoa butter, I suggest you skip it. That’s not white chocolate and won’t be worth your efforts for this recipe!
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
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Ingredients:
Yield: Approximately 1½ cups (354 ml) of mousse
1/4 tsp (1 g) unflavored powdered gelatin
3/4 tsp (4 g) cold water
½ cup (85 g) premium white chocolate, chopped
1 cup (232 g) heavy whipping cream, divided
1 large (19 g) egg yolk
1½ Tbsp (11 g) confectioners’ sugar, sifted
TIPS & EXTRAS:
- The white chocolate used in the video (and the one I prefer for this recipe) is Valrhona Ivoire 35% cacao. I’ve found it the perfect white chocolate for this recipe.
- You can easily scale this recipe up: double, triple, etc.
- Kick the recipe up a little by adding up to 1 tbsp (15 ml) of liqueur (such as Grand Marnier) to the whipping cream contained in the mixing bowl before you whip it or just add a little bit of pure vanilla extract for some depth.
- This mousse can be frozen for the purposes of making mousse-based cakes.
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28 сен 2024
