White Chocolate Mousse

Prep 10 m
Chill 180 m
Cook 7 m



  1. 1 of 3 In large bowl, mix powdered egg whites and water; let stand.
  2. 2 of 3 In large metal bowl, combine yolks, 1/4 cup of the sugar, the cream and butter. Place over saucepan of simmering water. Cook, stirring constantly, until temperature reaches 160 degrees F on instant-read thermometer, about 4 to 7 minutes. Remove bowl from saucepan. Add chocolate; whisk until melted, replacing over saucepan if needed. If little pieces of cooked egg appear, strain through sieve into clean bowl.
  3. 3 of 3 Beat reconstituted powdered whites until frothy. Gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form. Fold one-quarter of the beaten whites into chocolate mixture. Fold in remaining whites. Refrigerate, covered, until mixture just begins to mound when spooned, 1-1/2 hours. Spoon into six 8-ounce serving glasses; cover and refrigerate another 1-1/2 hours, until firm. Or pour into a 1-1/2-quart serving bowl and refrigerate 3 hours or until firm. (Can be made a day ahead; refrigerate until ready to serve.) Garnish with whipped cream and crushed cookies, if desired.
Nutrition Information for White Chocolate Mousse
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