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Mary Berry White Chocolate Mousse

Mary Berry White Chocolate Mousse Recipe

  • Author: Ekani Ella
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Dessert
  • Method: No-bake
  • Cuisine: British

Description

Mary Berry’s White Chocolate Mousse is a rich yet delicate dessert made with melted white chocolate, whipped cream, and eggs. It has a velvety texture and can be enhanced with toppings like fresh berries or grated chocolate for a sophisticated presentation.


Ingredients

  • White chocolate – 200g, chopped into small pieces, for a smooth base.
  • Double cream – 300ml, whipped, for a light texture.
  • Egg whites – 3 large, for structure and fluffiness.
  • Caster sugar – 50g, stabilizes the egg whites.
  • Vanilla extract – 1 teaspoon, enhances the flavor.
  • Fresh berries or grated chocolate – For garnish (optional).

Instructions

Step 1: Melt the White Chocolate

  • Place the chopped white chocolate in a heatproof bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water).
  • Stir gently until the chocolate is fully melted and smooth, then remove from heat and let it cool slightly.

Step 2: Whip the Cream

  • In a mixing bowl, whip the double cream until soft peaks form. Set aside.

Step 3: Whisk the Egg Whites

  • In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, a spoonful at a time, and continue whisking until the mixture is glossy and forms stiff peaks.

Step 4: Combine the Mixtures

  • Gently fold the melted white chocolate and vanilla extract into the whipped cream until smooth.
  • Carefully fold in the egg whites in two additions, ensuring you maintain the light and airy texture.

Step 5: Chill the Mousse

  • Spoon the mousse into serving glasses or ramekins.
  • Cover and chill in the refrigerator for at least 2 hours, or until set.

Step 6: Garnish and Serve

  • Before serving, garnish with fresh berries, grated white or dark chocolate, or a sprig of mint for an elegant touch.