Vanilla White Chocolate Mousse Recipe

Vanilla White Chocolate Mousse Recipe
Vanilla White Chocolate Mousse Recipe photo by Taste of Home
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Vanilla White Chocolate Mousse Recipe

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I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/4 cups heavy whipping cream, divided
  • 2 tablespoons sugar
  • 2 large egg yolks
  • 7 ounces white baking chocolate, chopped
  • 2 vanilla beans
  • Toasted sliced almonds, optional

Directions

In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
In a small bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds. Yield: 4 servings.
Originally published as Vanilla White Chocolate Mousse in Simple & Delicious February/March 2015

Nutritional Facts

1/2 cup (calculated without almonds): 559 calories, 44g fat (29g saturated fat), 195mg cholesterol, 68mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 6g protein.

  • 1-1/4 cups heavy whipping cream, divided
  • 2 tablespoons sugar
  • 2 large egg yolks
  • 7 ounces white baking chocolate, chopped
  • 2 vanilla beans
  • Toasted sliced almonds, optional
  1. In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan.
  2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
  3. Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
  4. In a small bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds. Yield: 4 servings.
Originally published as Vanilla White Chocolate Mousse in Simple & Delicious February/March 2015

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