Quick and easy 3-ingredient white chocolate mousse. This white chocolate mousse is rich and creamy, and you need only 10 ...

These smooth and creamy white chocolate mousse cups will surely put a smile on your face! Made with decadent white chocolate ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

MEANWHILE, MAKE THE MOUSSE In a small bowl ... Add the gelatin and white chocolate and stir until melted. Strain the custard into a medium metal bowl set in a bowl of ice water and cool to ...

Fold into the chocolate and egg white mixture. Spoon the mousse into a disposable piping bag and pipe into the cake lined rings, until the mousse comes three-quarters of the way up the sponge.

The recipe calls for two types of white chocolate. The first, used in the mousse, is “real” white chocolate – often labelled as couverture. It’s made with cocoa butter and the packaging ...

This decadent and impressive dessert combines wine and chocolate for a grown-up take on mousse. For this recipe ... until the egg-white mixture is smooth and glossy and has cooled slightly.

Aquafaba behaves as though it’s wetter than egg white, so some of my attempts at this mousse went grainy before I discovered the trick of adding liquid to the chocolate first to pre-empt the ...