Desserts · Calibama Cooking
Easter White Chocolate Mousse
So I had a brilliant idea this year for Easter! I didn't feel like dyeing eggs, and my littles (my nickname for my 5 and 10 years old) told me they…
Ingredients
- 8 ozs white chocolate, melted
- 4 Tbsp butter, melted
- 4 egg yolks and whites, separated
- 1/2 tsp cream of tarter
- 4 Tbsp white sugar
- 1/2 cup heavy whipping cream
Directions
- 1.
Melt chocolate and butter. Set aside.
- 2.
Whisk in egg yolks. Combine well.
- 3.
In a stand mixer, combine the egg whites and the cream of tarter. Whip on medium until soft peaks begin to form.
- 4.
Slowly add white sugar, whip on high until stiff peaks form. (Be sure the sugar is dissolved.)
- 5.
Fold stiffened egg whites into the chocolate mixture 1/3 at a time. Fold gently, do not stir (or you will collapse the air from the egg whites). Fold/mix until mostly combined.
- 6.
Whisk heavy whipping cream until foamy.
- 7.
Pour foamy whipping cream into mixture. Fold together and combine well.
- 8.
Place in cupcake holder and set in refrigerator for at least 3 hours. They will not get firm, but they will set.
- 9.
Enjoy!
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