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)
White Chocolate Mousse
White Chocolate Mousse

Instructions

  1. Soak the gelatine in cold water. Melt the couverture in a water bath. Separate eggs.
  2. Beat egg yolks, sugar and vanilla sugar until frothy. Add the couverture and rum and stir in.
  3. 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.
  4. 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.
  5. 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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