Creamy and light white chocolate mousse that is a perfect make-ahead dessert. Serve with fresh raspberries and powdered sugar.
This simple dessert is elegant, rich, and needs to be made ahead of time, so perfect for entertaining. I used white chocolate here, but you could use any chocolate you like. White chocolate can be tricky to work with. I buy Callebaut or Valrhona, it is worth the price tag. The cream cheese is not a traditional ingredient in mousse, but it helps to stabilize the mousse and adds a nice little tang to cut some of the sweetness of the white chocolate. The recipe also calls for pasteurized eggs, and yes, they’re safe.
What Are Pasteurized Eggs?
Pasteurized eggs are eggs that have been treated with heat to kill bacteria, viruses, and other harmful pathogens. This process is typically done by immersing the eggs in hot water or steam for a certain period of time. Pasteurization can help reduce the risk of foodborne illness from eggs, particularly in dishes that are served raw or undercooked, such as mayonnaise, hollandaise sauce, and meringues.
Unpasteurized eggs, on the other hand, have not been treated with heat to kill harmful pathogens. This means that they may be more likely to contain bacteria or viruses that can cause foodborne illness. Unpasteurized eggs should be cooked thoroughly to reduce the risk of illness.
Ingredients
- 2 oz cream cheese, room temperature
- 1 vanilla bean, split and seeded
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 PASTEURIZED egg whites
- 1/4 cup sugar
- 8 oz white chocolate (a high-quality white chocolate makes all the difference)
How To – The Steps
Step 1. Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
Step 2. Melt white chocolate gently over a double boiler.
Step 3. The eggs in this mousse are not cooked, so I use pasteurized eggs, just to be safe.
Step 4. Place the egg whites and salt in a large bowl.
Step 5. Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
Step 6. Fold the melted white chocolate into the cream cheese mixture.
Step 7. Gently fold the egg whites into the cream cheese and chocolate. Fold until just combined.
Step 8. Pour the mousse into small bowls or ramekins and chill for at least 2 hours.
Step 9. Serve with fresh raspberries and a dusting of powdered sugar.
FAQs
Is there any way I can make this vegan?
You can make a vegan chocolate mousse pretty easily with coconut milk, but I am not sure how it would work with white chocolate. White chocolate is incredibly temperamental to work with.
I found my eggs difficult to separate. Any tips?
When I separate them, I carefully put the egg in my hand and let the yolk stay in my hand and let the white drips out.
You don’t cook the eggs in this recipe. Is this safe?
Yes, the French eat this near daily without issue.
How To Store White Chocolate Mousse
To store white chocolate mousse, you’ll want to keep it in an airtight container in the refrigerator. White chocolate mousse is a delicate dessert that can be sensitive to temperature changes, so it’s best to keep it chilled until you’re ready to serve it. You can also freeze white chocolate mousse, although the texture may be slightly altered when it’s thawed. To freeze the mousse, place it in an airtight container and store it in the freezer for up to 3 months. When you’re ready to serve the mousse, let it thaw in the refrigerator until it reaches room temperature. If the mousse has been frozen for a long time, you may want to give it a quick whisk to smooth out any lumps before serving.
White Chocolate Mousse
Ingredients Â
- 2 ounces cream cheese room temperature
- 1 vanilla bean split and seeded
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 Safe Egg whites
- 1/4 cup sugar
- 8 ounces white chocolate a high quality white chocolate makes all the difference
InstructionsÂ
- Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
- Melt white chocolate gently over a double boiler.
- The eggs in this mousse are not cooked, so I use pasteurized eggs, just to be safe.
- Place the egg whites and salt in a large bowl.
- Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
- Fold the melted white chocolate into the cream cheese mixture.
- Gently fold the egg whites into the cream cheese and chocolate. Fold until just combined.
- Pour the mousse into small bowls or ramekins and chill for at least 2 hours.
- Serve with fresh raspberries and a dusting of powdered sugar. This recipe is adapted from Saveur.
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