White Chocolate Mousse

Instructions

1. 1

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the white chocolate, stirring occasionally.

   Tip: Use a thermometer to ensure the chocolate reaches 40°C (104°F)

2. 2

   In a separate bowl, whip the heavy whipping cream until stiff peaks form.

   Tip: Use a stand mixer or a hand whisk for best results

3. 3

   In another bowl, whip the egg whites until stiff peaks form.

   Tip: Use a stand mixer or a hand whisk for best results

4. 4

   Gradually add the granulated sugar to the egg whites and whip until stiff peaks form.

   Tip: Use a stand mixer or a hand whisk for best results

5. 5

   In a small bowl, whisk together the flour, confectioners' sugar, and salt.

   Tip: Use a whisk or a small spatula for best results

6. 6

   Fold the flour mixture into the whipped egg whites until well combined.

   Tip: Use a rubber spatula for best results

7. 7

   Fold the whipped cream into the melted white chocolate until well combined.

   Tip: Use a rubber spatula for best results

8. 8

   Spoon the mousse into individual serving cups or a large serving dish.

   Tip: Chill the mousse in the refrigerator for at least 2 hours before serving

9. 9

   Dust the mousse with confectioners' sugar before serving.

   Tip: Optional, but adds a nice touch to the presentation