Alain Ducasse white chocolate mousse

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.

How do you make a white chocolate mousse that holds together well?

Before going into detail about the recipe, I’d like to say a few words about the consistency of white chocolate mousse. Many amateur pastry chefs try their hand at white chocolate mousse and end up with a very runny soup, even after scrupulously following the recipe. This is due to the chocolate chosen. To make a mousse that holds together well, you need a high percentage of cocoa butter (which sets the mousse). So, I advise you to opt for a white pastry chocolate.

Which chocolate is right for 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!