White Chocolate Mousse

A light cream that can be used as a filling for cakes, rolls, cookies, and pastries, and it also works wonderfully for preparing desserts in glasses. The preparation is quick and easy, as we only need to melt white chocolate and mix it into whipped cream. To make the cream more stable, gelatin is added, and a bit of vanilla paste is included for a pleasant aroma and flavor.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 150 g chocolate, dark

  • 600 ml Sweet cream

  • 1 teaspoon Vanilla, extract, imitation

  • 3 pieces Gelatin powder, unsweetened

Steps

  1. Chop the white chocolate into smaller pieces and place them in a bowl.

  2. Add 150 ml of sweet cream and vanilla paste to a small pot. Slowly heat the cream until it boils.

  3. Meanwhile, soak the gelatin sheets in cold water. Let them sit for at least 10 minutes to soften.

  4. Whip the remaining sweet cream (450 ml) halfway (it should not be over-whipped!).

  5. Once the cream in the pot boils, pour it over the white chocolate and wait a bit. When the chocolate starts to melt, mix it well with a spatula and then blend it with a hand mixer until you get a completely smooth chocolate mixture.

  6. Squeeze the soaked gelatin and melt it in the microwave (short intervals of 5 seconds), but be careful not to overheat or boil it.

  7. Mix the melted gelatin into the white chocolate and cream mixture. Once the mixture cools to room temperature, fold in the whipped sweet cream.

  8. Use the prepared cream as a filling for cakes, pastries, or rolls, or pipe it into glasses and decorate with seasonal fruit. The cream will set and firm up as it cools.

Nutrition Information (Per 100g)

  • Calories: 502.18 kcal
  • Fat: 25.05 g
    • Saturated Fat: 14.71 g
  • Carbohydrates: 49.56 g
    • Sugars: 38.13 g
  • Protein: 16.88 g
  • Fiber: 5.45 g

Advice

Use high-quality white chocolate. Always soak gelatin sheets in cold water – in warm water, it will melt! Keep the whipped cream refrigerated until use.