Place the chopped white chocolate in a heatproof bowl. Melt it slowly using a double boiler or microwave in 20-second bursts, stirring until smooth. Set it aside to cool slightly.
2. Whip the cream
In a cold bowl, beat the heavy cream until soft peaks form. Add the vanilla extract and whisk gently to combine.
3. Whip the egg white (optional but recommended)
Beat the egg white with a pinch of salt until stiff peaks form. This gives the mousse extra airiness and a cloud-like texture.
4. Combine everything
Gently fold the melted (but not hot) white chocolate into the whipped cream. Then carefully fold in the whipped egg white until everything is smooth and fluffy.
5. Chill and serve
Transfer the mousse into serving glasses. Refrigerate for at least 1 hour to set. Decorate with berries or shaved white chocolate before serving.
🍰 Tips for a Perfect Mousse
Make sure your chocolate isn’t too hot when mixing — it can cause the mousse to separate.
Keep the cream very cold so it whips properly.
For extra firmness, chill for 3–4 hours.
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