White Chocolate Mousse
A light and airy dessert perfect for a festive table or when you want something sweet.
Ingredients
- White porous chocolate ROSHEN WHITE BUBBLE 80 g
- Whipping cream 35% fat 250 ml
- Milk 100 ml
- Gelatin 5 g
- Vanilla sugar 1 tsp
- Water 3 tbsp
We add only what we sell. The rest is up to you.
Method
- Dissolve gelatin in cold water and let it sit for 5 minutes to bloom.
- Heat milk to hot but not boiling, add the bloomed gelatin and stir until completely dissolved.
- Chop the white chocolate and add it to the hot milk, stirring until smooth.
- Cool the mixture to room temperature.
- Whip the cream into stiff peaks and gently fold it into the cooled chocolate mixture.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours.
