There is no any gelatin powder or eggs in this mousse. The flavor, as a result, is clean and pure. And the texture is light without being elastic. Definitely don’t try to save on the chocolate here. You get what you pay for. Use good quality chocolate.
The recipe is from “Bittersweet”.
Serves 6 to 8
- 9 oz white chocolate, finely chopped
- 6 tbsp water
- 1 ½ cups heavy cream
Place the chocolate and water in a medium heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the burner off (if your stove is electric, remove the skillet from the burner) and wait for 30 seconds, then set the bowl of chocolate in the hot water. Stir constantly until the chocolate is melted and smooth. Remove the bowl of chocolate from the hot water. Let the chocolate cool to about 85 F (a small dab on your upper lip should feel slightly cool, not cold). If the chocolate mixture is too cold, the mousse may turn out grainy; if necessary, set the bowl in the pan of warm water for a few seconds before the next step.
Whip the cream in a medium bowl only until it is thickened and barely beginning to hold a shape – when you tilt the bowl, it should flow to one side, fluffy but still pourable and not at all stiff. Scrape the cream into the bowl of chocolate and fold carefully but quickly just until the two are incorporated. The mousse should seem too soft; it will firm up later. Immediately, while the mousse is still soft, divide it among dessert glasses or spoon into a serving bowl. Cover and chill until set, at least an hour; more if it is a single large dish.
Serve with some crisp cookies for a nice contrast of textures.