Airy mousse with white chocolate

4 servings

35 minutes

Air mousse with white chocolate is a true delight for connoisseurs of exquisite desserts. Its history roots in European cuisine, where delicate mousses are valued for their lightness and refined taste. White chocolate adds sweet creaminess to the dessert, while the aroma of cardamom and bay leaf adds unexpected spiciness. Whipped egg whites make the mousse's consistency airy, like a cloud. This dessert is perfect for concluding a romantic dinner or festive feast. Serving it chilled with a light dusting of cocoa highlights the contrast of flavors and textures, making each spoonful a true gastronomic pleasure.

Energy value per serving

• Calories: 447.8
• Proteins: 8.8g
• Fats: 29.8g
• Carbohydrates: 36.4g

Ingredients

• White chocolate: 200 g
• Egg white: 3 pc
• Cream 35%: 150 ml
• Milk: 100 ml
• Cocoa: 1 tsp
• Cardamom pods: 6 pc
• Bay leaf: 2 pc

Cooking steps

1. Melt the chocolate in a water bath, stirring.

   Required ingredients:

   • White chocolate: 200 g

2. Crush the cardamom in a mortar and pour it into a small pot.

   Required ingredients:

   • Cardamom pods: 6 pieces

3. Add bay leaves, pour in the milk, and heat it to the maximum without boiling, then strain through a sieve and pour into the melted chocolate.

   Required ingredients:

   • Bay leaf: 2 pieces
   • Milk: 100 ml
   • White chocolate: 200 g

4. Whip the pre-chilled egg whites into a stiff foam.

   Required ingredients:

   • Egg white: 3 pieces

5. Whip the cream slightly and, while stirring continuously, add it to the chocolate with milk.

   Required ingredients:

   • Cream 35%: 150 ml
   • Milk: 100 ml

6. Continue stirring and add the egg whites to the chocolate-cream mixture.

   Required ingredients:

   • Egg white: 3 pieces
   • Cream 35%: 150 ml

7. Place the mousse in small dessert cups and refrigerate for 4 hours.

8. Sprinkle the cooled mousse with cocoa.

   Required ingredients:

   • Cocoa: 1 teaspoon