Creamy White Chocolate Mousse

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Ingredients (Serves 4–6)

• 7 oz (200 g) white chocolate, chopped
• 1 cup (240 ml) heavy cream, divided
• 2 large eggs, separated
• 2 tbsp sugar
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Melt chocolate:
   In a heatproof bowl, melt white chocolate over a pot of simmering water (double boiler) or in short bursts in the microwave. Let it cool slightly.
2. Whip cream:
   Whip ¾ cup of the heavy cream to soft peaks. Set aside.
3. Beat egg yolks:
   In a small bowl, whisk egg yolks with vanilla. Gradually fold into melted chocolate until smooth.
4. Beat egg whites:
   In a clean bowl, beat egg whites with sugar and a pinch of salt until stiff peaks form.
5. Combine:
   Gently fold whipped cream into the chocolate mixture. Then fold in the egg whites carefully to keep mousse airy.
6. Chill:
   Spoon into serving glasses or bowls and refrigerate for at least 2–3 hours until set.
7. Serve:
   Top with shaved white chocolate, berries, or a drizzle of raspberry sauce if desired.