1. Home
2. Recipes
3. White Chocolate and Vanilla Mousse Recipe

Vanilla Recipes

White Chocolate and Vanilla Mousse Recipe

• 4 ounces white chocolate
• 4 ounces (1 stick) unsalted butter
• 2 tablespoons pure vanilla extract
• 3 large eggs, separated
• ¾ cup vanilla sugar
• 3 tablespoons cold water
• ½ cup heavy cream

In the top of a double boiler, heat the chocolate and butter over simmering water until melted. Add the vanilla extract and mix well. Cool to room temperature and set aside until needed.

In a medium bowl, beat the egg yokes until thickened and lemon colored, about 4 minutes.

Heat the vanilla sugar and cold water in a small sauce pan over low heat until the mixture begins to boil. Gradually pour into the egg yokes beating constantly.

Place the egg yoke mixture in the top of a double boiler over almost boiling water. Using a wire whisk, beat the mixture for minutes or until double in volume. Remove from the hot water and beat another five minutes. Fold the chocolate mixture into the egg yoke mixture and mix gently.

In a small bowl, beat the egg whites until stiff but not dry. Fold the whites into the chocolate mixture and mix gently. Transfer to a bowl, cover with plastic wrap, and refrigerate for 8 hours or overnight before serving. Spoon into dessert dishes and serve chilled.

Makes about 4 servings.