I think of white chocolate mousse a medium for another flavor versus an end in itself. I mean honestly…is there anyone out there who’s really that into white chocolate? However we can use the cocoa butter that white chocolate contains to give an ethereal herbal flavor like mint a form and a texture. Since we only need the white chocolate for its foam-reinforcing cocoa butter, not its flavor, we can go lighter than we would with a chocolate mousse. I make mine with:
4 ounces pâte à bombe
4 ounces white chocolate
8 ounces (1 cup) heavy cream, whipped to soft peaks
Place the white chocolate in a microwave-safe bowl. Zap it in the microwave for 10 seconds, stir it and zap again. Repeat until the white chocolate it about 70% melted, then use the residual heat to melt it the rest of the way. Simply stir until it’s smooth.
Combine it in a bowl with the pâte à bombe.
Stir it together. As with chocolate mousse, the mixture will stiffen up a bit. Worry not.
Now whisk in the whipped cream about a third at a time.
Finish it however you like. Here I’ve added about three drops each of peppermint oil and green food color.
People will know that it’s a mint mousse, but not necessarily that there’s white chocolate in it. So much the better.