Caramelized White Chocolate Mousse

Preparation info
  • Yield:

    1.03 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Eggs 200 g 7.05 oz 19.46%
  • Sugar


  1. Have the containers for the mousse readily available in a freezer.
  2. Combine the eggs and sugar over a hot water bath and bring to 60°C/140°F, whisking constantly. Strain through a fine-mesh sieve into a bowl to remove any lumps.
  3. Melt the caramelized chocolate over a hot water bath and add to the egg mixture. Stir well with a whisk.
  4. Let the mi