Can I make Gordon Ramsay White Chocolate Mousse Recipe ahead of time?

Yes! In fact, making it a day in advance helps the flavors develop and the texture set beautifully.

What’s the best white chocolate for this recipe?

Go for baking bars, not chips. Brands like Lindt or Ghirardelli melt smoothly and taste amazing.

Can I use pasteurized eggs for safety?

Absolutely. If you’re concerned about raw eggs, use pasteurized ones. You’ll still get the fluff, minus the stress.

Can I add flavorings to the mousse?

A splash of orange zest, almond extract, or even a tiny bit of espresso can elevate the flavor—just don’t overpower the white chocolate.

How long will the mousse last?

Stored in the fridge, the Gordon Ramsay White Chocolate Mousse will stay fresh for up to 3 days.

Is this mousse kid-friendly?

Totally! Kids love the sweetness, and you can skip the whipped topping for a simpler version.

Gordon Ramsay White Chocolate Mousse Recipe: 5 Star Flavor Made Easy

Gordon Ramsay White Chocolate Mousse Recipe

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This Gordon Ramsay White Chocolate Mousse Recipe delivers a light and luxurious dessert that’s surprisingly simple to whip up. Made with real white chocolate, freshly whipped cream, and airy egg whites, it’s a smooth and elegant treat that melts in your mouth. Whether you’re making dessert for a crowd or just craving something special midweek, this mousse is your go-to sweet fix.

Author: RAMSAY
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + chill time
Yield: 4 servings
Category: Desserts
Method: No-bake
Cuisine: British

Ingredients

Scale

For the Mousse Base:

8 oz (225g) white baking chocolate, chopped
3 tbsp (42g) unsalted butter, softened
Pinch of salt
1 cup (240ml) heavy cream, well chilled
3 large eggs, separated
⅓ cup (65g) granulated sugar

For the Topping:

1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
1 tsp pure vanilla extract

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Instructions

Melt Chocolate Base: In a microwave-safe bowl, combine chopped white chocolate, butter, and a pinch of salt. Microwave in 20–30 second bursts, stirring each time until smooth and creamy.
Add Egg Yolks: Allow the chocolate to cool slightly. Then whisk in the egg yolks one at a time, blending well between additions. Set aside.
Whip Egg Whites: In a clean bowl, beat the egg whites with sugar until stiff, shiny peaks form. This usually takes about 4–5 minutes with an electric mixer.
Lighten the Mousse: Gently fold ⅓ of the whipped egg whites into the chocolate to lighten the mix. Fold in the remaining whites carefully until just combined.
Whip the Cream: In another bowl, beat the chilled heavy cream until stiff peaks form.
Combine and Chill: Fold the whipped cream into the chocolate base until smooth and airy. Divide the mousse into four dessert glasses or ramekins. Cover and refrigerate for at least 6 hours or overnight.
Make the Topping: Before serving, whip the cream with powdered sugar and vanilla until medium peaks form. Spoon on top of the mousse.
Garnish & Serve: Top with fresh berries or chocolate shavings for a finishing touch. Serve cold and enjoy every spoonful.

Notes

Always use high-quality white baking chocolate, not chips or melts.
Cool chocolate slightly before adding yolks to prevent curdling.
Fold gently to keep your mousse light and fluffy.
This dessert is best when made a day ahead—chill time makes all the difference.

Find it online: https://cookingwithramsay.com/gordon-ramsay-white-chocolate-mousse-recipe/