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
- 3 sheets gelatin, white
- 150 g couverture, white
- 3 egg (s)
- 40 grams sugar
- 1 packet vanilla sugar
- 2 tablespoon rum, white
- 200 g whipped cream
- 1 pinch (s) cinnamon, (can also be omitted)
Print Recipe
Pin Recipe 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.
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