White Chocolate Mousse

Recipe

Ingredients:

1/2 cup sugar
3 eggs, separated
1 fresh vanilla bean (or 1 teaspoon vanilla paste or 1 tablespoon vanilla extract)
6 ounces white chocolate
1 package unflavored gelatin
3 tablespoons ice water
1 cup whipping cream

Directions: (Click here for helpful pictures)

• Place 2 metal bowls in the freezer.  (These will be used for the egg whites and whipping cream.)
• Start about 1 1/2 cups water simmering in a small saucepan.  In a heatproof container (I use my Pyrex measuring cup), dissolve the gelatin in the 3 tablespoons ice water.  Allow to stand for 5 minutes.  Place the Pyrex into the simmering water and stir the gelatin occasionally until the gelatin has dissolved completely.  Cool slightly.
• Melt chocolate according to package instructions.  I use the microwave method, which was to place the chocolate in a microwave safe bowl and cook for 2 – 3 minutes at medium power (50%), checking it halfway through.  Once the chocolate has melted, stir.  Be careful not to overcook the chocolate as it can scorch.  Allow to cool for 5 – 10 minutes.
• Divide the eggs, putting the yolks into the bowl of a standing mixer and the whites into one of the bowls from the freezer.
• Using a hand mixer, whip the egg whites until stiff peaks form.
• In the second bowl from the freezer, using a hand mixer whip cream until soft peaks form.
• Add the sugar to the egg yolks and mix, using the paddle attachment, until thick.  If using a vanilla bean, split the bean lengthwise and add to the egg mixture.  Alternatively, add the vanilla bean paste or extract, and mix to combine.
• With the standing mixer running on low speed, slowly add the gelatin, and mix until well combined and slightly shiny.
• Remove the bowl from the mixer and using a rubber spatula, fold the egg whites into the chocolate mixture, ensuring to scrape the bottom of the bowl.  Next, fold in the whipped cream just until well combined.
• Cover with plastic wrap and chill several hours (or overnight).  Spoon into serving dishes and garnish with fresh raspberries.

* Note:  Total time to make White Chocolate Mousse includes a minimum of two hours cooling time before serving.