Gordon Ramsay White Chocolate Mousse Recipe

This delicious and creamy White Chocolate Mousse is the perfect dessert for any occasion. Quick and easy to make, it’s rich and indulgent, with a smooth texture that melts in your mouth. Using just a few simple ingredients, this mousse can be topped with fresh berries for an extra touch of sweetness. Enjoy a little luxury at home!

Ingredients Needed:

For the mousse:

• 8 oz. white baking chocolate, chopped (look for a high-quality baking bar).
• 3 Tbsp. unsalted butter, room temperature
• pinch of salt
• 1 cup heavy cream, chilled
• 3 large eggs, yolks, and whites divided
• 1/3 cup granulated sugar

For the whipped cream:

• 1 cup heavy cream, chilled
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla extract

How To Make White Chocolate Mousse Recipe?

1. Melt the Chocolate: Melt the white chocolate, butter, and pinch of salt in a microwave-safe bowl in 20-30 second increments, stirring in between, until smooth and melted.
2. Cool and Add Egg Yolks: Allow the melted chocolate mixture to cool slightly. Whisk in the egg yolks, one at a time, until fully combined. Set aside.
3. Beat the Egg Whites: Beat the egg whites and granulated sugar on medium-high speed for about 4-5 minutes, until firm peaks form (but not stiff).
4. Fold in the Egg Whites: Gently fold ⅓ of the beaten egg whites into the chocolate mixture using a rubber spatula. Gradually fold in the remaining egg whites until the mixture is well combined, being careful not to deflate it. Set aside.
5. Whip the Cream: In a separate bowl, beat the chilled heavy cream until stiff peaks form, making sure not to overbeat.
6. Fold in the Whipped Cream: Gently fold the whipped cream into the white chocolate mixture just until combined, ensuring the mousse remains airy.
7. Chill the Mousse: Spoon the mousse into 4 glasses or serving dishes. Refrigerate for at least 6 hours, or preferably overnight, to allow the mousse to set.
8. Make the Whipped Cream Topping: Before serving, beat the chilled heavy cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment until medium peaks form (about 3-4 minutes).
9. Serve: Top the mousse with the whipped cream and fresh berries. Serve immediately and enjoy!

Recipe Tips:

• Use High-Quality Chocolate: For the best flavor and texture, use high-quality white baking chocolate. This makes a big difference in the mousse’s smoothness and taste.
• Let the Chocolate Cool Slightly: After melting the chocolate, let it cool before adding the egg yolks. This prevents the yolks from cooking and ensures a smooth mousse.
• Don’t Overbeat the Cream: When whipping the heavy cream, stop once stiff peaks form. Overbeating can turn it into butter and ruin the texture of the mousse.
• Gently Fold in the Ingredients: Be gentle when folding the whipped cream and egg whites into the chocolate mixture. Over-mixing can deflate the mousse and make it less airy.
• Chill Overnight: For the best results, let the mousse chill overnight. This helps it set perfectly and gives the flavors time to develop.

How To Store Leftovers?

Let the mousse cool to room temperature, then cover it and store it in the fridge for 2-3 days.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 19g
• Dietary Fiber: 0g
• Sugars: 19g
• Protein: 3g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chocolate Lava Cake Recipe
• Gordon Ramsay Chocolate Brownie Recipe 
• Gordon Ramsay Chocolate Mousse Recipe