WHITE CHOCOLATE MOUSSE — The Kitchen Scholar

SOURCE: JACQUES TORRES, CHRISTINA WRIGHT, AND KRIS KRUID. DESSERT CIRCUS: EXTRAORDINARY DESSERTS YOU CAN MAKE AT HOME.

Without the cocoa solids and the sufficient amount of cocoa butter to capably hold the supersaturation of sugar and milk powder altogether, white chocolate independently collapses to a dull and grainy paste under prolonged exposures to temperatures beyond its melting point. For this reason, adding a liquid matrix, like hot simmering cream or warm molten butter, to white chocolate is often necessary to mildly insulate the latter from a sudden heat shock as the solid smoothly transitions into a fluid. Upon congealing in ambient conditions, the soft and creamy white chocolate emulsion retains its homogeneity and silkiness. — Without the cocoa solids and the sufficient amount of cocoa butter to capably hold the supersaturation of sugar and milk powder altogether, white chocolate collapses to a dull and grainy paste under prolonged exposures to temperatures beyond its melting point. For this reason, adding a liquid matrix, like hot simmering cream or warm melted butter, to white chocolate is often necessary to mildly insulate the latter from a sudden heat shock as the solid smoothly transitions into a fluid *ganache*. Upon congealing in ambient conditions, the soft and creamy emulsion retains its homogeneity and silkiness with an enhanced pliability to fit in the airy and fluffy body of whipped cream and make a perfectly stable *White Chocolate Mousse*.

Ingredients

1 1/2 gelatin sheets OR 1 1/4 teaspoons/3.5 grams gelatin powder

8.8 ounces/250 grams chopped premium-quality white chocolate

1 3/4 cup and 2 tablespoons/450 mL well-chilled heavy cream

OPTIONAL: Fresh raspberries for garnish

OPTIONAL: Chocolate shavings for garnish

Specific Equipment

3 medium-sized mixing bowls

Small saucepan

Rubber spatula

Wire whisk or mixer equipped with a whisk attachment

OPTIONAL: Piping bag fitted with a 1-inch/2.54-cm star tip

Serves 8

Instructions

1. Hydrate the gelatin sheets with cold water in a medium-sized mixing bowl and let stand for 5 minutes or until the gelatin has softened. Remove the gelatin from the bowl and squeeze out excess water. If using gelatin powder, bloom over 1/4 cup/60 mL cold water in a medium-sized mixing bowl for 1 minute or until it has absorbed all the water.

2. Bring 1/2 cup and 2 tablespoons/150 mL heavy cream to a simmer in a small saucepan over medium-high heat.

3. Remove the saucepan from heat once small bubbles begin to foam around the edge of the saucepan and pour the hot cream over the white chocolate in another mixing bowl. Let stand for 30 seconds or until the heat evenly distributes throughout the bowl.

4. Stir in the hydrated gelatin, mixing gently with a rubber spatula until the white chocolate and gelatin have molten to make a smooth and uniform ganache. Set over an ice-water bath, stirring occasionally, until the mixture has cooled evenly and thickened.

5. Test the temperature of the ganache by using a rubber spatula to draw a line through it. If the line holds for 10 to 15 seconds, the ganache is ready to proceed to Step 6. If the line fills in immediately, then the ganache is still warm, so keep cool for another 30 seconds and retest. CAUTION: The ganache must be cool but not cold. Remove the bowl from the ice-water bath.

6. Beat 1 1/4 cups/300 mL heavy cream in another medium-sized mixing bowl with a wire whisk or a mixer equipped with a whisk attachment until the volume has doubled and soft peaks form.

7. Fold the cream into the white chocolate ganache in two additions until well-blended.

8. Pour or pipe the mousse into serving cups with a piping bag fitted with a star tip, if desired. Garnish the top with fresh berries and sprinkle with chocolate shavings, if desired.