Mary Berry White Chocolate Mousse Recipe
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.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6
- Category: Dessert
- Method: No-bake
- Cuisine: British
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.