White Chocolate Mousse

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Heavy Cream 62.5


  1. In a small-sized saucepan, boil the cream. Make a ganache by pouring the hot cream into the white chocolate in 3 increments in a medium-sized bowl. Stir after each increment in order to emulsify the 2 ingredients.
  2. Ina medium-sized bowl, whisk the sugar and egg yolks over a pot of boiling water until the mixture reaches 59C (138F).
  3. Tra