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White Chocolate Chip Mousse

White Chocolate Chip Mousse
Logged by @ishowspeed

Nutrition Facts

Per 180g serving

% Daily Value based on a 2000 kcal diet

Calories 970 kcal
49% DV
Total Fat 55.0g
85% DV
Monounsaturated Fat17.0g
Polyunsaturated Fat1.8g
Saturated Fat34.0g
Trans Fat0.8g
Total Carbohydrate 108.0g
36% DV
Starch1.0g
Sugars107.0g
Protein 11.0g
22% DV
Animal Protein11.0g

About

Appears to be a pile of white chocolate chips. This is a calorie-dense, high-sugar, high-fat confection with minimal fiber and modest protein.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)3.0mcg10%
Choline22.0mg4%
Folate (B9)8.0mcg2%
Niacin (B3)0.2mg1%
Pantothenic Acid (B5)0.6mg12%
Riboflavin (B2)0.5mg35%
Thiamin (B1)0.1mg4%
Vitamin A35.0mcg4%
Vitamin B120.7mcg29%
Vitamin B60.1mg3%
Vitamin D0.5mcg3%
Vitamin E0.8mg5%
Vitamin K4.0mcg3%

Minerals

NutrientAmountDV%Half-life
Calcium360.0mg36%
Copper90.0mcg10%
Iron0.5mg3%
Magnesium28.0mg7%
Phosphorus310.0mg44%
Potassium420.0mg9%
Selenium5.0mcg9%
Sodium150.0mg7%
Zinc1.1mg10%

White Chocolate Chip Mousse

Headnote



This is a study in restraint: white chocolate handled with precision, then lifted into a mousse of pale, clean sweetness and silken structure. The result is not heavy, but composed and airy, with the chocolate’s milky richness held in perfect suspension. Served properly chilled, it should read as delicate on the spoon and complete on the palate.

Recipe essentials



  • Dish category: Dessert

  • Cuisine or origin: Contemporary French-inspired

  • Course type: Dessert

  • Yield: 4 portions

  • Serving size: 45 g

  • Prep time: 15 minutes

  • Cook time: 5 minutes

  • Total time: 20 minutes, plus chilling

  • Difficulty: Easy


  • Equipment



  • Small heavy saucepan

  • Heatproof mixing bowl

  • Fine whisk

  • Rubber spatula

  • Small serving glasses or ramekins

  • Digital scale


  • Ingredients



  • White chocolate chips, 180 g


  • Method



  • 1. Place the white chocolate chips in a heatproof bowl set over a saucepan of barely simmering water. Stir gently and continuously for 3 to 5 minutes, until the chocolate is fully melted and smooth, with no visible granules or unmelted pieces. The texture should be glossy and fluid, not hot.


  • 2. Remove the bowl from the heat and allow the chocolate to stand for 2 minutes, stirring once or twice. It should remain pourable but begin to thicken slightly at the edges.


  • 3. Divide the melted chocolate evenly among 4 small serving glasses or ramekins, using 45 g per portion. Smooth the surface with the back of a spoon so each portion settles into a clean, level finish.


  • 4. Chill for 45 to 60 minutes, until the surface is set and the interior is firm enough to hold its shape while remaining tender on the tongue.


  • Plating and serving



    Serve chilled in the vessel in which it was set. The surface should be smooth and pale, with a clean edge and a soft, yielding center.

    Professional notes



    White chocolate rewards gentle heat; if it is overheated, it will lose its fine texture and become dull. For the cleanest finish, melt only until just smooth, then portion immediately before it begins to tighten.
    VegetarianGluten-free
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