How To make White Chocolate Mousse Great Chefs

White Chocolate Mousse Cake

Chef Gabe is going all out with his dairy ideas for Shavuot, but this is one of his all time favorites. This isn't your average white chocolate mousse, it's resting on a delicate halva crust and topped with shredded halva and strawberry liqueur. If you want some left over, you're going to have to hide a piece in the fridge before serving!

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4 INGREDIENT WHITE CHOCOLATE MOUSSE: A delicious white chocolate mousse for two (or more)!

Professional Pastry Chef Lindsey Farr gives us this perfect white chocolate mousse recipe without gelatin! This raspberry white chocolate mousse recipe is just like eating a light fluffy cloud. PLUS this white chocolate raspberry mousse recipe arrives just in time for Valentine’s or Galentine’s day! This easy white chocolate mousse recipe is even a delicious white chocolate mousse for cake. This is one of the best easy dessert recipes at home, because we love to keep our easy dessert recipes at home no bake.

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: cheflindseyfarr.com

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Chapters:
00:00 Intro to Raspberry White Chocolate Mousse
00:27 Prepare bowls for mousse
00:54 Place whipped heavy cream in fridge
01:09 Whisk yolks
01:27 Add sugar and salt
01:55 Turn stand mixer on high
02:15 Melt and cool white chocolate
02:42 Put raspberry in bottom of dishes
03:25 Check for ribbon stage and add chocolate
04:20 Sacrifice whipped cream into chocolate
04:58 Add the rest to the whipped cream and fold
05:27 Divide amongst our dishes
06:23 Smooth out the tops
06:56 Let it chill completely
07:20 Take out of the fridge
07:37 Garnish
10:25 Time to try!

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TOOLS USED IN THIS VIDEO:
o 12 Ounce Glass Ice Cream Cups- Vintage Pressed Pattern Glass Dessert Bowls - Trifle/Fruit/Salad cocktail glass, Solid Glass Color, Set of 4 (Blue)
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o Clear Ingredient Bowls:
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o GIR Silicone Spatula (get the 11”):
o Ateco Small offset spatula:


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This 4 ingredient white chocolate mousse is the perfect white chocolate mousse for two! You could even use this video to learn how to make white chocolate mousse for cake filling. This recipe should absolutely be filed under dessert recipes easy, and you could even stretch it to say it’s close to those no bake desserts 3 ingredients.

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Cardamom and white chocolate mousse recipe

Cooking with Friday magazine and Chef Silvena Rowe.

Videographer: Ryan Navarro

How to Make Caramelized White Chocolate Mousse | Let's Make Dessert

Watch and learn, cook along, or gather inspiration for your next baking project - Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. In this episode, Magda makes Caramelized White Chocolate Mousse.

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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Signature Series : Chantelle Nicholson's Caramelised White Chocolate Mousse

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A dessert that works particularly well with dairy alternatives (but is equally delicious for those not following a plant-based diet), Chantelle Nicholson's white chocolate and miso mousse is laden with umami, topped with a boozy coffee granita and sprinkled with toasted cacao nibs for extra crunch.

Creamiest WHITE CHOCOLATE MOUSSE Recipe | Dessert or Cake Filling | DallasChocolateClasses.com

This is a luscious white chocolate mousse with an exceptional texture. This video shows you how to make what is referred to as a cremeux (French spelling “crémeux,” meaning creamy) mousse. The use of a premium white chocolate with cocoa butter as its only vegetable fat is one of the reasons for its exceptional texture. An excellently produced white chocolate should offer a beautiful balance of sweetness to milky creaminess, not cloying sweetness or a chalky texture.

White chocolate mousse is the perfect base for the acidity of berries to accompany it or to offer a sweeter note alongside other stronger flavored fillings in cakes and desserts (such as with dark chocolate mousse). It’s great not only as a simple dessert served in a glass but this recipe will make the perfect white chocolate mousse cake filling also (I’ve used this recipe countless times as a cake filling in addition to serving it straight up with fresh fruit or fruit gelées).

Many people say to me that white chocolate isn’t “real” chocolate. But that’s not true. It’s legally a chocolate in the United States as defined by the FDA: “White chocolate contains not less than 20 percent by weight of cacao fat.” So “real” white chocolate does exist in this regard.

Always check your ingredients of the white chocolate you purchase and ensure, for the best quality, what you buy contains cocoa butter with no other added (or substituted) vegetable fats. Premium white chocolate typically contains sugar, cocoa butter, dairy (usually whole milk powder) and pure vanilla extract. It may also contain lecithin. If the only vegetable fat you see indicated on the ingredient list is “palm oil,” or “palm kernel oil,” or “hydrogenated palm kernel oil” with an absence of any cocoa butter, I suggest you skip it. That’s not white chocolate and won’t be worth your efforts for this recipe!

Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.

Chef Zach
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 Ingredients:
Yield: Approximately 1½ cups (354 ml) of mousse
1/4 tsp (1 g) unflavored powdered gelatin
3/4 tsp (4 g) cold water
½ cup (85 g) premium white chocolate, chopped
1 cup (232 g) heavy whipping cream, divided
1 large (19 g) egg yolk
1½ Tbsp (11 g) confectioners’ sugar, sifted

TIPS & EXTRAS:
- The white chocolate used in the video (and the one I prefer for this recipe) is Valrhona Ivoire 35% cacao. I’ve found it the perfect white chocolate for this recipe.
- You can easily scale this recipe up: double, triple, etc.
- Kick the recipe up a little by adding up to 1 tbsp (15 ml) of liqueur (such as Grand Marnier) to the whipping cream contained in the mixing bowl before you whip it or just add a little bit of pure vanilla extract for some depth.
- This mousse can be frozen for the purposes of making mousse-based cakes.


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