White Chocolate Mousse

1. 1

   Cut the chocolate into chips.

2. 2

   Melt 60 grams dark chocolate in a double boiler.

3. 3

   When the temperature of the chocolate reaches 50 degrees, remove from double boiler, add remaining chocolate chips.

4. 4

   Mix well until all the chocolate is melted.

5. 5

   Brush melted chocolate on the inside of paper baking cups.

6. 6

   Let freeze and repeat. Brush again, let freeze. Brush a third time, let freeze.

7. 7

   Cool.

8. 8

   In double boiler, melt the white chocolate cut into pieces.

9. 9

   As the chocolate melts, whip the cream with electric beater until firm.

10. 10

    Once the chocolate is melted, add a little whipped cream and mix gently, then add the remaining whipped cream.

11. 11

    Pour the mousse into the chocolate shells (put the rest in classic cups) and refrigerate for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.