Creamy white chocolate mousse

Creamy White Chocolate Mousse

Ingredients

• 200 g white chocolate, finely chopped
• 2 cups (480 ml) heavy whipping cream, chilled
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries or chocolate shavings for topping (optional)

Instructions

1. Melt the white chocolate gently in a heatproof bowl over a pot of simmering water (or in short microwave intervals), stirring until smooth. Let it cool slightly.
2. Whip 1½ cups of the chilled cream until soft peaks form.
3. Whip the remaining ½ cup cream separately until warm but not boiling, then mix it into the melted white chocolate to create a smooth ganache. Add vanilla and salt.
4. Let the chocolate mixture cool to room temperature.
5. Gently fold the whipped cream into the chocolate mixture until light and fluffy.
6. Spoon into serving glasses and refrigerate for at least 2–4 hours until set.
7. Top with berries, shaved chocolate, or a little whipped cream before serving.

Tip: Use good-quality white chocolate with cocoa butter for the creamiest texture. Avoid overheating the chocolate, as it can become grainy.