I think we are in agreement that dark or milk chocolate has a special cabinet in our hearts. It’s the stuff you whip out when you want to impress at your luncheon, seduce, or just show gratitude. But you know what’s even better, is to serve up a white chocolate mousse that’s unsuspectingly delicious without having to work hard for the praise. And even though white chocolate isn’t actually chocolate I’d say a simple dessert that pleases is a good enough reason to make this.
Beginner at Making White Chocolate Mousse?
If this is your first time making mousse, don’t worry. Just follow a few simple steps and you should be fine. There are 4 things I would suggest you pay much attention to when making this white chocolate mousse:
1. Melting: Melting white chocolate varies from melting dark, or milk chocolate. Because it does not have cocoa solids, so is a bit more sensitive to handle. You can melt it in the microwave but would need to be extra vigilant.
My suggestion is, to chop the chocolate and melt it over a bain-marie (pan with simmering water) making sure the bowl doesn’t touch the water. Then take it off the stove immediately after 95% of the chocolate is melted. After which, just stir to melt any leftover solid chocolate.
2. Cooling: Once you have melted the chocolate, it needs to cool. Cool to the same temperature as the whipped egg whites. Why? Because if not, the temperature difference will cause your chocolate to solidify resulting in bits of chocolate pieces in your mousse.
3. Whipping: Use fresh eggs at room temperature and a clean bowl without any grease marks. Fresh eggs are easier to whip and, result in whites with more volume. Having the eggs at room temperature will also simplify things for you. How? Because you will then only have to worry about getting the melted chocolate to room temperature and not having to check the temperature of both.
Do not over-whip the egg whites, otherwise, you will end up with a grainy mass of whites that will soon form a watery puddle. Not cool…
4. Fold: Once you have worked your arm for a good 10 minutes or so to whip up a good amount of air into your egg whites. The greatest disservice you could do yourself is to stir the whipped whites into the chocolate instead of folding. If you do so, your mousse will not be light and with those airy pockets we all wish for.
How to Fold Melted Chocolate to Whipped Egg Whites
Here’s what you should do:
Chill out: After the chocolate has melted is when you should start whipping the egg whites. This gives the chocolate time to cool, while you are working on the whites. I have found that in roughly 15 minutes after melting, the chocolate was ready to fold. However, check that the chocolate is down to room temperature before folding and don’t rely on timing as a tell.
The first step to folding is: to lighten the melted chocolate which is heavier than the whites. To do this, you need to scoop out 1/4 of the whipped egg whites, add it to the chocolate and quickly fold it in.
During this stage, you do not need to be overly worried about losing a few air bubbles. Your aim is to mix in the whites and lighten the chocolate. This will reduce the time and folds you need to incorporate the chocolate mixture into the rest of the whites. Resulting in a smooth, airy mousse.
Second fold: Hold the bowl with the whipped egg white down with one hand, and with a Flexi-plastic spatula in the other hand, make a motion as if you want to scoop out the mixture but turn the spatula and gently fold it over as you turn the bowl with every fold.
What to expect during the folding: After the first fold, the mousse will be quite light and almost runny. Do not worry and just follow through with the second fold.
Here’s What You Should Not Do:
When performing the folds with the 3/4 whites, do not rush into it. Slow and steady wins the race, hahaha yes I said that. But really, the hard work is already done with the chocolate melting and first step folding.
So now just gently but with a sure hand fold the whites. Stopping when most of the whipped whites and chocolate mixture is incorporated.
How to Spruce up Your White Chocolate Mousse
Some ideas i could think of to up the ante with this chocolate mousse would be:
1. Add some crumbled oreos at the bottom.
2. Or top with crumbled Bischoff then drizzle the coffee salted caramel. My God, I am getting carried away and my mouth is watering! Why oh why don’t I have any more chocolate mousse in the fridge!!!! It’s too bad that you can only keep chocolate mousse for so long before you have to toss any leftovers.
I am starting to very badly regret having bought that box of Bischoff when I know I should have left it on the supermarket shelves. Why I do this to myself I have no idea.
Anyway, enough with the ramble.
Make The Coffee Caramel
Here is the recipe for the coffee salted caramel (please note this recipe will yield a little more caramel than you need for this recipe).
130g caster sugar
33 ml water
80 ml double cream
1/8 teaspoon sea salt
2 tablespoons coffee granules
Put the sugar into a heavy-bottomed stainless steel pan (as carefully as you can, without having the sugar coating the sides of the pan). Pour the water over the sugar.
Place the pan on the stove over high heat and let the sugar dissolve without stirring
It will start to bubble after about 2 min, then change color after about 7 min. Watch closely as it turns to an amber color then remove from the fire after roughly 8 – 8 1/2 minutes.
Sprinkle in the salt and gently pour in the cream as you continuously stir
Pour in 1 tablespoon of coffee and stir to dissolve. Let it cool before adding the other tablespoon of coffee. If you do not want bits of granules in the finished caramel then you should add the coffee after the cream.
Leave to cool then pour into a sterilized jar or use immediately.
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White chocolate mousse with coffee salted caramel
(+8 rating, 4 votes)
Loading...Simple and light, white chocolate mousse with a coffee salted caramel topping.
Ingredients
- 20g coffee salted caramel (see above for the recipe)
- 85g white chocolate
- 15g granulated sugar
- 3 egg whites (105g)
- 1 tsp lemon
Instructions
Make the coffee salted caramel (see above for the recipe)
Chop the chocolate and set in a bowl over a pot with simmering water (ensure the bowl doesn't touch the water)
Stir the chocolate until almost all is melted, at least 95% then take the bowl off the pot and set on the counter. Stir to melt the rest of the chocolate chips and leave to cool as you prepare the whites.
Separate the egg whites from the yolks
Add the lemon to the whites and begin to whip on low until it starts to turn frothy then sprinkle in the sugar. Whip the whites until they reach a stiff peak
When the chocolate has cooled to room temperature, use a spatula to scoop out 1/4 of the whipped whites and fold with the chocolate until well incorporated. Then add 1 and 1/2 teaspoon of coffee salted caramel and fold. (it will look runny, don't worry).
Gently tip the chocolate mixture to the rest of the egg whites and very gently fold then portion into dessert bowls.
Spoon 1 teaspoon of caramel and coffee granules on top of each mousse, and leave in the fridge to set overnight or at least for 4 hours.
Consume within 36 hours.
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