Ingredients
Method
- Melt white chocolate, butter, and salt in short bursts, stirring until smooth.
- Let the mixture cool slightly, then whisk in egg yolks one at a time.
- Beat egg whites and sugar until stiff peaks form.
- Fold a third of the egg whites into the chocolate, then gently fold in the rest.
- Whip chilled cream until stiff peaks, then fold into the mousse.
- Spoon into glasses, cover, and refrigerate for at least 6 hours.
- Whip additional cream with powdered sugar and vanilla, then top the mousse before serving.
Nutrition
Notes
Ensure the chocolate is fully melted and cooled before mixing with eggs to prevent curdling.