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

solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.

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.

Beat in the egg and the fresh and crystallized ginger ... 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 ...

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 ...

However, not all of his sweet treats are laden with saturated fats and sugar. Ramsay's chocolate mousse recipe includes an unusual ingredient which gives it a creamy texture without using eggs ...

About White Chocolate Mango Mousse With Lychee Custard Recipe: A delectable summer special mango recipe with the goodness of lychee (litchi). White chocolate mango mousse served with baked lychee ...

Whipped cream and egg whites can both be used to make chocolate mousse, but which is the best choice? To find out, we asked ...

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 ...