How to Make Caramelized White Chocolate Mousse | Let’s Make Dessert

Byamazingfoodstv


Watch and learn, cook along, or gather inspiration for your next baking project – Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. In this episode, Magda makes Caramelized White Chocolate Mousse.

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42 Comments

  4. It really looks good! I had never thought of incorporating whipped cream. In France, we use just 60-70% chocolate, egg yolk, egg white and a pinch of salt. My son likes white chocolate, so I'll try your recipe for him. Thanks!😀

  5. Very cool looking and beautifully shot!

    When you're adding the water in at 4:10, you're not actually replacing water lost in the oven. Chocolate has a moisture content of 0%, so there is no moisture to cook away in the oven. When you add the water, you're not actually reconstituting the chocolate, instead you're making a water ganache, which makes it easier for the water-based egg yolks, egg whites, and whipped cream to mix with the chocolate.

    The 0% moisture content of chocolate is well documented, but you can see proof that you're not reconstituting chocolate because the mixture that you make doesn't re-solidify at room temp. As previously mentioned though, this was a cool recipe and a beautiful video. I'm looking forwards to seeing the next one!

  10. I made this but did it in one pan because lazy and added a chocolate cookie and pecan crust for some crunch and contrast. It turned out great! I served it with strawberries, raspberries, and blackberries and it was wonderful. It's delicate and fluffy but if you're careful it's still sliceable with a crust underneath. It has a wonderful salted caramel quality to it and I think if you presented it to a white chocolate hater without telling them it was white chocolate, they probably wouldn't realize.

    Even without taking into account making an extra element like I did, I will say this is a bit labor-intensive when it comes to doing the dishes: you've got the stand mixer, the pan, the strainer, the bowl you separated the egg yolks into, the bowl you mix everything together in, at least one spatula, the strainer you wash your berries in, a knife and cutting board if you want to cut larger berries or remove stems like with the strawberries. Plus it takes a bit of time to make and to set. It can end up being altogether a lot, so I wouldn't make this my weeknight go-to, but it's delicious and not a technically complex or fiddly dessert, and it looks very fancy, so it would be a great thing prep the day ahead for a party or something to impress people with or just to have yourself if you feel like eating something that feels luxurious without being overwhelmingly rich.

  13. I don't even know if I'll make this recipe but I couldn't stop watching it. Please have more videos like this. Really great format and Magda sounds very real/unscripted (in a good way!). Much better than other over the top and scripted recipe videos.

  16. I didn't get it perfect but I did succeed in making this and it was very tasty. Thanks for the recipe and video which I don't feel left out any steps, much appreciated. It is pretty easy if you don't count the stress from carmelizing the white chocolate.

  18. I’m always looking for white chocolate recipes that aren’t crazy sweet for those in my family that can’t eat milk or dark chocolate. Although this takes time, your presentation spells it out really well. I’ll vote for more like this. Not just simple steps but the format is quiet & soothing. If I’m baking it I’ll have plenty of noise & panic in my own head. A calming voice might help me slow down & take it step by step. Thanks for sharing & I agree with other commenters – more please ✅

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