White Chocolate Mousse

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak the gelatine in cold water. Melt the couverture in a water bath. Separate eggs.
Beat egg yolks, sugar and vanilla sugar until frothy. Add the couverture and rum and stir in.
Squeeze out the gelatine, dissolve it in a small saucepan and stir into the egg yolk mixture. Stir in the cinnamon. Allow to cool slightly.
Whip the cream and egg white separately from each other until stiff. First fold the cream and then the egg white into the chocolate and egg yolk mixture. Pour into a bowl and refrigerate for at least 3 hours.
If you don`t like cinnamon or if that`s too Christmassy for you, just leave out the cinnamon or replace it with the scraped pulp of a vanilla stick. But the mousse tastes great even without both. I really like to have warm port plums with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.