White chocolate mousse can be pleasing provided it is combined with bitter, tart, fruits, spices (including spicy) components. In desserts I prefer to keep white chocolate mousse at 50-60% of the total dessert volume. More than this amount and our guest may have a hard time finishing the dessert or simply be bored.
In this particular dessert the white chocolate mousse is harmonized with coffee. Above the layer of the white chocolate mousse is a layer of cold brewed coffee gelée and topped with a caramel dipped profiterole filled with espresso flavored pastry cream. Chocolate sauce and cocoa nibs to finish.
If you would use this mousse in a verrine, gelatin will not be a necessary ingredient, used for an entremet, add gelatin or cocoa butter to make it possible to cut into desired shapes.
White Chocolate Mouse
|6 oz||Whipping cream (a)||180 g|
|½||Vanilla bean/seeds off||½|
|14 oz||White chocolate/pistols or chopped||420 g|
|20 oz||Whipping cream (b)||600 g|
|2||Gelatin leaves*, Optional||2|
- Over a double boiler whisk the whipping cream (a), egg yolks and vanilla bean seeds to 160F (71C). ( Heating to Bombe temperatures is not recommended)
- Remove from heat and immersion blend in stir in the white chocolate and combine until completely smooth. *add bloomed gelatin if using. Allow to cool to 110F (43C).
- Meanwhile whip the cream to a soft –not peak consistency.
- Add the cream and fold delicately until combined.