Caramelized White Chocolate Mousse


  • Eggs 200 g 7.05 oz 19.46%
  • Sugar 70 g 2.47 oz 6.81%
  • Caramelized White Chocolate 350 g 12.35 oz 34.06%
  • Heavy cream 400 g 14.11 oz 38.93%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed out 8 g .26 oz .73%


  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 mixture cool to about 30°C/86°F.
  5. Meanwhile, whip the cream to medium peaks, and then refrigerate.
  6. Melt the gelatin in the microwave and stir it quickly into the chocolate-egg mixture.
  7. Fold in the whipped cream in 2 additions. Immediately pour the mousse into the prepared containers.