The lightest white chocolate mousse recipe with a unique French touch of rose and orange blossom water. Even those who don't like white chocolate love this mousse!
300ml (10fl oz/ 1¼ cups)whipping/heavy cream(at least 30% fat)
125g (4½oz/ about ¾ cup)white chocolatebroken in pieces
1egg white
1tablespoonrose water
½tablespoonorange flower water
orange wedges, rose petals, white chocolate shavingsoptional (for decor)
Instructions
Place a mixing bowl in the freezer for 10 minutes.
Meanwhile, in a saucepan, gently heat the white chocolate with a little (50ml) of the cream and the rose and orange flower waters. As soon as it's nearly completely melted (no more than 5 minutes), take off the heat and keep stirring to melt the white chocolate completely. Set aside to cool in the fridge or freezer.
Using an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. This should take at least 5 minutes.Gradually fold in the cooled chocolate mixture until completely incorporated and fluffy.
Pour into individual serving glasses and chill in the fridge for at least an hour.
Notes
Valentine's Day: halve the quantities if you're serving just for a romantic dessert for 2. Any leftovers keep easily chilled until the next day in the fridge.Eggless Mousse with a Siphon: this mousse can also be made even more easily using a siphon. Melt 100g (4oz) each of chocolate, cream and whole milk as above with the floral waters, pour into a siphon and add the gas canister. Chill for about an hour. See full recipe for rhubarb crumbles. Serve: with raspberries, rose petals or an orange wedge, macarons or tuiles.
Keyword best white chocolate mousse, french mousse, white chocolate mousse