White chocolate mousse

Step 1/8

• ⅝ sheets gelatin

• small bowl

Soften gelatin in cold water.

Step 2/8

• ⅜ eggs
• ⅜ egg yolks

• large bowl
• hand mixer with beaters

Beat eggs and egg yolks with hand mixer until fluffy.

Step 3/8

• 70 g white couverture chocolate

• heat proof bowl
• cooking spoon
• cutting board
• small sauce pan
• knife

Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.

Step 4/8

• 20 ml advocaat

• whisk
• small sauce pan

Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.

Step 5/8

• whisk

Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.

Step 6/8

• 100 ml heavy cream

• standing mixer or hand mixer with beaters

Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.

Step 7/8

• rubber spatula (optional)

Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.

Step 8/8

• kitchen towel
• plastic wrap

Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.

Enjoy your meal!