White chocolate mousse

Name: White chocolate mousse
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: 100 mL (3 1/2fl oz) whole milk; 1 cinnamon stick; 250 g (9oz) good-quality white chocolate, such as Green & Black's; 284 mL carton double cream; 3 large egg whites; 50 g (2oz) piece of plain chocolate; A little cocoa powder and ground cinnamon to decorate

A creamy chocolate dessert recipe that’s light as air, thanks to the whipped egg white folded in at the end.

By The GH Kitchen TeamPublished: 15 September 2004

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Preparation Notes: plus 4 hrs chilling

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

100 ml (3 1/2fl oz) whole milk
1 cinnamon stick
250 g (9oz) good-quality white chocolate, such as Green & Black's
284 ml carton double cream
3 large egg whites
50 g (2oz) piece of plain chocolate
A little cocoa powder and ground cinnamon to decorate

Directions

1. Step 1
  Put the milk and cinnamon stick together in a small pan and warm over a medium heat until the milk is almost boiling. Take the pan off the heat and set aside.
2. Step 2
  Meanwhile, bring a small pan of water to a gentle simmer. Break the chocolate into a small bowl and put it over the pan, making sure the bottom of the bowl doesn't touch the water. Turn the heat off and leave the bowl over the hot water for 15min or until the chocolate has melted. Take the bowl off the pan and leave to cool a little.
3. Step 3
  Strain the warm milk onto the melted chocolate and stir together until completely smooth. Leave to cool for 10min.
4. Step 4
  Whip the cream in a bowl until it just begins to hold its shape - it should still be a bit floppy. Whisk the egg whites until they form soft peaks.
5. Step 5
  Fold the whipped cream into the chocolate mixture with a large metal spoon, then carefully fold in the egg whites. Spoon mixture into six small bowls or glasses - each measuring around 150ml (5fl oz) - and chill for up to 4hr or overnight.
6. Step 6
  Pull a vegetable peeler across the edge of the plain chocolate to make rough curls. Sprinkle over the mousse. Dust with cocoa powder and a pinch of cinnamon.
7. Step 7
  Prepare ahead. Make up to the end of step 5 up to one day ahead. Cover and chill until needed, then complete the recipe.
  
  More mousse recipes!
  
  Minty chocolate mousses
  
  Lightweight mango and passionfruit mousse
  
  Student recipe: Cheat's chocolate mousse
  
  White chocolate and basil mousse
  
  Lemon and raspberry mousse

Per Serving:

Calories: 180
Total carbs: 3 g
Total fat: 15 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time