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White Chocolate Mousse

Show Annoying Story

So before I get into this White Chocolate Mousse recipe (scroll down if you're boring), I have to tell you about the time I got lost at sea. Not just any sea. The Chocolate Mousse Sea. You know--the fluffy, sweet one? Not on any map, but definitely on my thighs. 😅

It all started because my youngest, Tanner, had a meltdown because his Minecraft cow got stuck in a fence, and I thought, "You know what we need? Mousse." Classic mom logic. I go to the fridge, grab the cream, and--wouldn't you know it--my whipped cream siphon is GONE. Just poof. Gone. Turns out my husband borrowed it for something "garage-related" which I don't want to know about.

So naturally, I yell something about marital betrayal, grab my purse, and storm out to buy a new siphon. One thing leads to another, and I end up chartering a very questionable boat run by a man named Dale (he had a ferret on his shoulder named Brûlée, I wish I was kidding). He says he knows where the "best chocolate mousse" comes from. And next thing I know, BAM--Chocolate Mousse Sea.

I'm waist-deep in ganache tides, dodging rogue whipped cream waves, trying to hold a whisk in one hand and my dignity in the other. At one point, I swear I saw a meringue kraken. Dale handed me a Nâ‚‚O charger and said, "Use this when it gets too thick." I still don't know what he meant.

Anyway, long story long--I made it back. Tanner's cow escaped the fence. I finally made this mousse. And let me tell you: it's light, dreamy, and totally worth almost drowning in a dessert-based body of water. 🫠 Scroll down for the recipe, and keep reading for my thoughts on why heavy cream is basically a personality type. 💅

Ingredients Only
Ingredient Amount Ratio Procedure
PerfectaGel Silver Gelatin Sheets 2 0.009
Cold Water 33.75g 0.150
1 Cut gelatin sheets into ~1-cm wide strips.
2 Soak in cold water for 10-15 minutes until fully bloomed.
3 Gently squeeze out excess water or strain through a sieve (some remaining water is fine).
Ingredient Amount Ratio Procedure
Heavy Cream 17g 0.076
2% Milk 133g 0.591
4 Bring milk and cream to a simmer in a saucepan.
5 Remove from heat and add bloomed gelatin.
6 Whisk for 1 minute until fully dissolved.
Ingredient Amount Ratio Procedure
White Chocolate Baking Bars 225g 1.000
7 Cut white chocolate into small, even pieces.
8 Melt in a microwave using 30-second intervals at 40% power, stirring between rounds. Do not exceed 110°F (43°C).
9 Whisk melted chocolate into the warm milk-gelatin mixture until smooth.
10 Chill in the fridge for ~20 minutes, until cool but not set.
Ingredient Amount Ratio Procedure
Heavy Cream 375g 1.667
Diamond Crystal Salt 3g 0.013
11 Add remaining heavy cream and salt to chilled mousse base.
12 Whisk until fully combined.
13 Pour half the mousse into a 1-pint whipping siphon.
14 Charge with 1 Nâ‚‚O cartridge and shake 15 times vertically.
15 Chill in the fridge for 2 minutes to absorb Nâ‚‚O.
16 Dispense into serving or storage containers.
17 Repeat with remaining mousse and a fresh Nâ‚‚O cartridge.
18 Chill in the fridge for at least 1 hour before serving to let mousse set.

Notes

  1. Inspired by kitchen alchemy - Effortless White Chocolate Mousse.
  2. Liquids can be measured in milliliters (1:1 with grams).
  3. Powdered gelatin can be substituted at 2.25g per sheet.
  4. You may replace the milk and cream mixture with the same weight of whole milk.
  5. Shape the mousse before the final 1-hour chill if desired.
  6. Use an extra Nâ‚‚O cartridge for the second batch if the texture isn't fluffy enough.
  7. The mousse is ready to eat immediately but improves in texture after 1 hour of chilling.
  8. For best freezing results, line your container with parchment paper and freeze overnight (8 hours).
  1. Food Scale: measuring ingredients by weight is more accurate than volume.
  2. Sieve: for removing excess water from bloomed gelatin.
  3. Whisk: a balloon whisk works best, a fork can suffice.
  4. Glass Measuring Cup: ideal for melting chocolate in the microwave, but any safe, heat-resistant container will do.
  5. Infrared Thermometer: helps keeps chocolate below 110°F (43°C). An instant-read thermometer works too.
  6. Whipping Siphon: 1-pint capacity, Nâ‚‚O-compatible.
  7. Nâ‚‚O Chargers: 2 required, 1 per half-batch.
  8. 9" Square Cake Pan: perfect size for setting mousse; lid helps prevent mousse from absorbing aromas.
  9. Turner: for shaping and evening the mousse surface.

Details

1 Cut gelatin sheets into ~1-cm wide strips.

2 Soak in cold water for 10-15 minutes until fully bloomed.

3 Gently squeeze out excess water or strain through a sieve (some remaining water is fine).

4 Bring milk and cream to a simmer in a saucepan.

7 Cut white chocolate into small, even pieces.

8 Melt in a microwave using 30-second intervals at 40% power, stirring between rounds. Do not exceed 110°F (43°C).

9 Whisk melted chocolate into the warm milk-gelatin mixture until smooth.

11 Add remaining heavy cream and salt to chilled mousse base.

16 Dispense into serving or storage containers.

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