Image is for illustrative purposes only.
This is a firm-set white chocolate mousse, made the professional way with a warm egg base, a little gelatine and plenty of whipped cream. It is sweet and creamy without being heavy, with the soft dairy flavour of white chocolate coming through, and it sets firm enough to hold a clean shape when it is turned out of a mould.
Because it holds its shape, it is the mousse to reach for when you want domes, moulded entremets or a neat layer inside a cake that will be cut and served in slices. It also takes flavour well, so it works nicely as a base for nut pastes and fruit inserts.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 89
Number of Units: 20
Unit Size: 90 g dome moulds
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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720 |
25.3 ounces
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
Buttons or chopped
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melted |
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B
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60 |
2.1 ounces
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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room temperature |
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C
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40 |
1.4 ounces
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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D
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18 |
0.6 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
Powdered
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bloomed in the water |
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E
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36 |
36 millilitres
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Water
For the gelatine
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cold |
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F
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900 |
3.8 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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chilled, softly whipped |
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1774
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Sprinkle D (gelatine powder) over E (cold water) in a small bowl and leave it to swell. |
Spongy and evenly soaked, about 10 minutes |
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2 |
Melt |
Melt A (white chocolate) gently over a water bath or in short bursts in the microwave. |
Smooth and no warmer than about 40°C |
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3 |
Whisk |
Whisk B and C (whole egg and egg yolk) together in a bowl over a pot of barely simmering water. |
Thick, pale and warm to the touch, about 70°C |
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4 |
Dissolve |
Stir the soaked gelatine into the warm egg mixture. |
Completely dissolved, no grains left |
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5 |
Combine |
Pour the warm egg and gelatine mixture into the melted A (white chocolate) and whisk until it comes together. |
Glossy, smooth and still fluid |
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6 |
Whip |
Whip F (thickened cream) to soft peaks only. |
It should just hold a soft trail, not stiff |
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7 |
Fold |
Fold the whipped cream into the chocolate base in two or three additions, working quickly and lightly. |
Even colour with no streaks, still pourable |
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8 |
Fill |
Pour or pipe the mousse straight into moulds, rings or onto a cake layer and level the tops. |
Work fast, it begins to set as it cools |
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9 |
Set |
Refrigerate, or freeze if you are using domes and want to unmould them cleanly. |
Firm all the way through, at least 4 hours in the fridge |
Important Notes
This batch makes about 1,774 g of mousse, enough for roughly twenty 90 g dome moulds, or to fill and layer two home-sized cakes.
The mousse is designed to set firm, so it can be moulded, turned out and cut into clean slices. For the sharpest shapes, set it in silicone moulds in the freezer and unmould while still frozen, then let it thaw in the fridge before serving.
The egg is warmed to about 70°C over a water bath, which both thickens it and makes it safe. Do not let the bowl touch the water or the egg will scramble.
Keep the finished mousse covered in the fridge and use it within three days, or freeze moulded pieces for up to a month.
The mousse takes added flavour well, such as a nut paste or fruit purée folded through the chocolate base before the cream goes in.
Tools & Arrangements
Digital scales, heatproof mixing bowls, a small saucepan for the water bath, a whisk or hand mixer, an electric mixer for the cream, a rubber spatula, a thermometer, and silicone dome moulds, cake rings or a lined tray to set the mousse in.
