The white chocolate mousse is a recipe by Master L. Montersino, delicate and light, this mousse is perfect for a delicious moment of pleasure or for a special occasion. Quick to prepare because it takes very little time, it can also be made lactose-free and gluten-free with the appropriate ingredients.
Discover other white chocolate recipes:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/3 cups whipping cream, 35% fat (lactose-free with lactose less than 0.01% or plant-based)
- 9 oz white chocolate (vegan)
- 1 1/4 tsp gelatin sheets
- dark chocolate
- raspberries
Tools
- 1 Pot
- 1 Bowl
- 1 Spatula
Steps
Boil 1/2 cup of cream.
Add the previously soaked gelatin and white chocolate.
Cool down to a temperature of 68°F.
Transfer the mixture into a bowl.Whip the remaining cream to a soft and glossy consistency, semi-whipped.
Add the remaining semi-whipped cream (glossy).
Gently mix with a spatula.
Cover and chill in the refrigerator for at least 4 hours.Place a raspberry at the bottom of a glass or cup.
Using a piping bag with a star nozzle, insert the mousse covering the raspberry.
Decorate with some melted dark chocolate drizzles and raspberries on the mousse.
Store in the refrigerator until serving.
ATTENTION: consult the Celiac Disease Association’s handbook and carefully read the ingredients to ensure they are free from gluten contamination
Advice
It can be stored in the refrigerator for 3-4 days.
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