White Chocolate Mousse

By Dianne_H

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• pinch of salt
• 3 tbsp cornstarch
• 1 1/2 cup milk
• 2 tsp vanilla extract
• 3 tbsp unsalted butter, softened
• 9 oz fine-quality white chocolate, chopped
• 1 cup heavy cream

Details

Servings 6

Preparation

Step 1

In a bowl, whisk together wel the yolks, sugar and a pinch of salt; add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking.

Transfer the mixture (pastry cream) to a heavy saucepan and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooked completely.

In a metal bowl set over barely simmering water, melt the white chocolate, stirring occasionally, and let it cool to luke warm. In a large bowl, whisk together the white chocolate and 1 cup of the pastry cream (the remaining pastry cream can be eaten within the week) until the mixture is combined well.

In a bowl with an electric mixer, beat the heavy cream until it holds soft peaks, whisk one quarter of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.

Pour mousse immediately into dessert glasses and chill until firm, at least four hours.