White Chocolate Mousse

Creamy, airy, and indulgent, this white chocolate mousse pairs perfectly with fresh raspberries or strawberries.

5 from 1 vote

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Prep Time: 15

Cook Time: 1

Inactive Time: 4

Total Time: 5 15

Servings:

Calories: 524kcal

Pour 2 cups of heavy cream into a large mixing bowl. Using an electric mixer, beat the heavy cream until stiff peaks form. Transfer to the refrigerator to chill.

In a very large mixing bowl, combine the egg and egg yolks. See Note 1.
Using the hand mixer, beat the eggs until the eggs reach the ribbon stage. This takes 10 to 15 minutes of consistent mixing. The eggs will become pale yellow and thick.

Add the corn syrup to a glass measuring cup. Microwave for 1 minute until the corn syrup boils. Remove from the microwave and let stand until the bubbles die down, about 1 minute.

Turn the mixer to medium speed and beat the eggs while slowly drizzling in the warm syrup. Continue mixing for 5 minutes until the mixture begins to cool. The eggs will take on more volume as the warm liquid mixes into the mixture.

Add the brandy, ½ cup heavy cream, and white chocolate to the same glass measuring cup. Microwave in 30-second increments until the white chocolate melts. Remove from the microwave and stir to create a smooth mixture.

With the mixer on, drizzle the white chocolate mixture into the bowl. Continue mixing for 6 to 7 minutes until the mixture cools down and is thoroughly combined.

Remove the whipped cream from the fridge. Add half to the mixture and gently fold it with a rubber spatula until combined.
Add the rest of the cream and fold it in until combined. Do not over-mix the mousse. It may seem a little runny.
Gently ladle the mixture into serving glasses and cover with plastic wrap. Chill for at least 4 hours, up to 24 hours, until the mousse sets up.

Combine the raspberries and sugar in a bowl. Toss gently to coat the raspberries in the sugar. Chill until ready to serve.

Preheat oven to 250ºF. Line two baking sheets with parchment paper.
Place the reserved egg whites in a large bowl. Add ¼ teaspoon cream of tartar and ⅛ teaspoon salt. Beat with an electric mixer on medium speed until foamy, about 3 minutes.
Begin adding 1 tablespoon of sugar at a time, beating at high speed after each addition until the sugar dissolves. Continue beating the egg whites until they become thick and glossy. Once the eggs reach stiff peaks, turn off the mixer. This requires 10 to 12 minutes of consistent mixing.

Attach a star tip to a pastry bag. Transfer the meringue mixture to the bag. Pipe the cookies into 1-inch-diameter circles directly onto the parchment paper, about 1 inch apart. Since the cookies won’t spread in the oven, they don’t need much space between them.
Transfer the sheet pans to the preheated oven for 1 hour. Turn off the oven and open the door slightly. Allow the meringues to cool down gradually for 1 hour.
Remove the meringues from the oven and let them stand for 30 minutes. Then, gently remove them from the baking sheet and transfer them to an airtight container until ready to serve the mousse.

Remove the serving glasses from the fridge and spoon a few raspberries on top. Garnish with the meringues. Enjoy!

Note 1: The bowl will need to be large enough to hold the whipped cream.

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