In this recipe, we will use the sweet but nutty character of white chocolate but before everything else make sure to use the highest-quality white chocolate you can find. This is a delightful showcase for smooth, rich cocoa butter and goes perfectly with bright summer berries.
- 1 vanilla bean
- 1 teaspoon of powdered gelatin
- 2 tablespoons of water
- Three-quarters cup of heavy cream
- Half a teaspoon of salt
- 4 egg yolks
- 3 tablespoons of sugar
- 10 ounces of chopped white chocolate
- 2 cups of heavy cream
- Optional fresh berries
How To Make It?
- Cut the vanilla bean in half vertically with a paring knife and use the knife to flatten the pod gently against the countertop. Then scrape out the seeds with the knife. In a small bowl, scatter the gelatin over the water and let bloom for at least 10 minutes.
- In order to prepare the custard base, combine the cream, vanilla seeds, scraped pod, and salt in a small saucepan over medium heat. When the mixture starts to boil, turn off the oven but leave the saucepan on the burner.
- Then place a fine-mesh strainer over a small bowl. In another small bowl, beat together the egg yolks and sugar until the yolks turn a shade grayer for about 2 minutes. Ladle a large spoonful from the hot cream into your egg yolks and beat thoroughly to temper the yolks before slowly adding the rest of the cream, while whisking the whole time. Pour your egg and cream mixture back into the saucepan and heat over low heat. As the mixture heats, stir with a wooden spatula, slowly pushing it over the bottom of the saucepan. When your mixture has thickened slightly and reached a temperature of 160°F (Be careful! It’s a small volume of custard so this happens quickly), take the saucepan from the oven and pour the custard through the strainer into your bowl. Stir for a few minutes to cool down. Add the bloomed gelatin to the hot custard and stir with a wooden spoon until they completely combine. Then, set aside somewhere to cool down.
- Next, melt the chopped white chocolate in a double boiler. (We’ll be using a double boiler because it ensures that the chocolate pieces will melt gently and evenly. Otherwise, you can ruin the flavor of your mousse) In order to make a double boiler; first, fill a medium-sized saucepan with water to a depth of about 2 inches then fit a heatproof glass mixing bowl onto the rim of the pan while making sure it doesn’t touch the water below. Heat the water to a simmer over medium heat. Add the white chocolate pieces to the bowl and stir as it melts. Watch carefully in this step and take it off from the heat as soon as it’s almost completely melted. This will take approximately 5 to 6 minutes and the residual heat will do the rest. Pour your white chocolate into the custard base and whisk them together until they get a smooth texture. Then, let your mixture cool but continue to stir it in every 5 minutes or until it reaches a temperature of about 85°F in 15 to 20 minutes.
- While your custard is cooling, whisk your cream to a stage between soft and stiff peaks. Add 1/3 of the whipped cream to the white chocolate mixture and use a large wooden spatula or spoon to gently fold until it uniforms. Then, add the rest of the whipped cream and fold it in very carefully until they combine.
- Transfer your mousse to six separate serving plates like little glasses or bowls. Cover and refrigerate for at least 4 hours or for up to 2 days before serving. Don’t forget to garnish it with fresh berries!