White Chocolate Mousse for the Dessert Plate

Set out egg yolks, sugar, and oz white chocolate chopped before you start White Chocolate Mousse for the Dessert Plate. The batch is written for 4 servings.

Count on 30 minutes of prep, 5 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 egg yolks
• 3 tablespoons sugar
• 8 oz white chocolate chopped
• 1¼ cups heavy cream whipped to stiff peaks

How the cooking goes

1. Whip the heavy cream to stiff peaks, about 2–3 minutes, being careful not to overwhip. Cover and refrigerate until ready to use.
2. Gently melt the white chocolate (microwave in 20-second bursts or over a double boiler), stirring until the texture looks smooth. Allow it to cool 5–10 minutes until just warm to the touch.
3. In the bowl of a electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until pale, thick, and tripled in volume, about 3–4 minutes.
4. With the mixer running on low, add the warm white chocolate then mix until fully combined. The mixture will thicken noticeably—this is expected.
5. Beat in a small scoop of the whipped cream to loosen the chocolate mixture until the texture looks smooth.
6. Quickly but gently fold the chocolate mixture into the remaining whipped cream just until no streaks remain.
7. Spoon or pipe immediately into serving dishes. Chill at least 30 minutes before serving.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Chocolate, open Flourless Chocolate Torte after Supper and Bourbon Chocolate Truffles with a Clear Method.