White Chocolate Mousse with Flower Salt
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
French
Author:
Curio Kitchen
Servings
6
Prep Time
20 minutes
Calories
350
This eggless white chocolate mousse is decadent but secretly super easy to make. A finishing sprinkle of Flower Salt adds just the right texture, aroma, and color contrast to take this classic dessert to the next level.
Ingredients
-
2 cups (285 g) chopped white chocolate
- ¼ teaspoon sea salt
- 2 cups heavy cream
- ½ teaspoon vanilla extract
- Flower Salt, to garnish
Directions
Put the white chocolate into a heat-resistant bowl and sprinkle in the salt.
- Put 1 cup of the cream into a saucepan set over medium-high heat and bring it to a boil. (Keep an eye on the pan because the cream can boil over quickly at it reaches temperature!)
- Pour the boiling cream into the bowl over the white chocolate. Stir gently until the chocolate has melted into the cream. Add the remaining cup of cream and the vanilla; stir until completely combined and smooth. Cover the bowl and refrigerate until the cream mixture is very cold, 2-3 hours.
- Use a hand mixer set on low to begin whipping the chilled cream-chocolate mixture, slowly increase speed to high and continue to whip until medium-firm peaks form.
- You can serve the mousse immediately or scoop it into small serving dishes, cover them, and refrigerate for up to 2 days.
- Sprinkle some Flower Salt over each portion just before serving.
Recipe Note
Use good-quality white chocolate here — you’re looking for 32% and higher cocoa butter content. It’s widely available in blocks or ‘callets’ (small discs). Don’t be tempted to substitute white chocolate chips — their flavor and texture is less than ideal.
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