Today, I fell forAlain Ducasse 's white chocolate mousse! I don't know about you, but I've had a hectic start to the new school year. I've spent the last 2 weeks running around (I can't even imagine how people do it with kids). As a result, I'm not really in"CAP recipes" mode, which are often long and complicated. But if you're thinking about it, or if you're looking for information for the exam, don't hesitate to visit the CAP en candidat libre page: it contains all the articles you'll need. For my part, I'm currently opting for simpler, faster recipes.
Well, I announced an easy recipe, but I didn't skimp on taste! I was a little at a loss as to how to make it (with or without eggs, with crème fraîche, butter...) so I took refuge in a safe bet. I opted for Alain Ducasse's white chocolate mousse. And I wasn't disappointed, because it's not just a great chef's dessert, it's also a white chocolate mousse that's quick to make!
In this recipe, liquid cream is used in both preparations, but once whipped and once not. Be careful not to put everything in the first step.
The secret of a perfect white chocolate mousse
If you've ever tried to make a white chocolate mousse that ended up as "soup" even after several hours in the refrigerator, you're not alone! The secret of a white chocolate mousse that holds well is essentially based on one key element: the cocoa butter percentage.
Unlike dark chocolate which naturally contains a lot of cocoa butter, white chocolate generally contains less. That's why it's crucial to choose a quality pastry white chocolate with at least 31% cocoa butter to achieve a perfect texture.
Pro tip: opt for a couverture chocolate like Valrhona Ivoire (35% cocoa butter) to guarantee a firm and airy mousse.
What chocolate to use to succeed with my white chocolate mousse?
In the case of dark chocolate mousses, this is not very important, as dark chocolate naturally contains a lot of cocoa butter. But the very nature of white chocolate means that it contains much less, so if you don't use a quality chocolate (at least 31% cocoa butter), it won't have enough cocoa butter to hold the mousse. I therefore recommend a couverture chocolate such as Valrhona Ivoire, with its 35% cocoa butter, for a successful white chocolate mousse.
Preparing the chocolate mixture
As you'll see, it's quite simple. First step: crush the white chocolate into small pieces. Next, bring the cream to the boil and add the chocolate. The mixture should be well blended. Remove from the heat and add the egg yolks, stirring well to prevent them from cooking. Set aside at room temperature.
Foam production
In a separate bowl, whip the cold cream and eggs until stiff peaks form. Using a pastry blender, gradually add the whipped cream and egg whites, alternating.
Assembly of the white chocolate mousse
When the mousse is smooth, spoon into ramekins. Chill for at least 2 hours and sprinkle with chopped hazelnuts just before serving.
In terms of taste, I found it really good. And there's no problem texture-wise, it's really a white chocolate mousse that holds together well and won't collapse!
If your heart leans more towards dark chocolate (or you've got no eggs left in the fridge), I also recommend you try my chickpea chocolate mousse!
Frequently asked questions
Why doesn't my white chocolate mousse hold well?
The main reason is usually white chocolate with too low a cocoa butter percentage. Choose a couverture chocolate with at least 31% cocoa butter.
Can this mousse be prepared in advance?
Absolutely! You can prepare it up to 24 hours ahead. Simply cover with plastic wrap in direct contact to prevent it from absorbing refrigerator odors.
How do I know if my mousse is ready to be chilled?Comment savoir si ma mousse est prête à être mise au frais ?
Your mousse should have a light consistency but firm enough to hold on a spoon without immediately running off. If it seems too liquid, it's probably because the egg whites weren't firm enough or the whipped cream was too soft.
Can this mousse be flavored?
Yes! You can add citrus zest, vanilla, or even a little liqueur like Grand Marnier or Baileys to the chocolate mixture for a personalized touch.
Alain Ducasse's white chocolate mousse
Alain Ducasse's hold-out white chocolate mousse
- 1 salad bowl
- 1 electric mixer
Preparing the white chocolate
- 200 g white chocolate
- 10 cl liquid cream
- 4 egg yolks
Preparing the white chocolate mousse
- 15 cl chilled 35% liquid cream
- 4 egg whites
- Crushed pistachios
Chocolate sauce
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Break the white chocolate into small pieces.
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Bring the cream to the boil and pour over the chocolate, mixing well. The mixture should become homogeneous.
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Remove from the heat and add the egg yolks, mixing well so they don't cook on contact with the chocolate. Leave to rest.
Foam production
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Whip the cream until stiff.
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Beat egg whites until stiff.
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Alternate adding the whipped cream and egg whites to the chocolate mixture. Mix well between each addition.
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Pour into verrines and chill for 2 hours. Sprinkle with pistachios before serving.
This white chocolate mousse by Alain Ducasse is truly a delight that will please all your guests. Its airy texture and subtle taste make it an elegant dessert perfect for ending a meal beautifully or for a special occasion.
Don't hesitate to share your creations with me by mentioning @camille_patisserie on social media!
