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- Place the white chocolate in a heatproof bowl.
- Heat the milk in a saucepan until it begins to steam (do not bring it to a boil). Pour the hot milk over the white chocolate and let it sit for 2 minutes.
- After 2 minutes, gently stir until the chocolate has fully melted and the mixture is smooth. Let it cool for a few minutes.
- Stir in vanilla extract and the dissolved gelatin. Make sure everything is well combined.
3. Whip the Cream:
- In a chilled bowl, whip the heavy cream with powdered sugar (if using) until soft peaks form. The cream should be thick and hold its shape, but not overwhipped.
4. Combine the Mixtures:
- Once the white chocolate mixture has cooled to room temperature, gently fold in the whipped cream using a spatula. Fold carefully so you don’t deflate the whipped cream—this will keep the mousse light and airy.
5. Chill:
- Spoon the mousse into individual serving dishes or one large bowl.
- Chill the mousse in the refrigerator for at least 2-3 hours to allow it to set properly.
6. Serve:
- Once set, serve the mousse as-is or garnish with fresh berries, grated chocolate, or mint leaves for a decorative touch.
Tips:
- Use high-quality white chocolate: This will make a huge difference in flavor, as white chocolate is the base of this mousse.
- Chill your bowl and beaters when whipping the cream for the best results.
- If you want a firmer mousse, add more gelatin (1 ½ teaspoons), or reduce the amount if you prefer a softer texture.
This white chocolate mousse is wonderfully creamy and rich, making it a perfect treat for special occasions or as a simple dessert after a meal!
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