White Chocolate Mousse

Place the finely chopped chocolate in a medium heat-proof bowl and semi-melt in the microwave.

Bring the heavy cream to a simmer over medium heat. Do not let the cream come to a boil.

Pour the warm heavy cream over the chopped chocolate in the bowl and let it sit for about a minute to soften the chocolate, then stir the chocolate and cream together with a rubber spatula until the chocolate is fully melted and smooth.

Separate the eggs making sure that there is no yolk in the egg white part. If the chocolate mixture is not hot (close to room temperature), continue by mixing in the egg yolks one by one then add in a large pinch of salt and vanilla extract.

To bloom the gelatin powder, sprinkle the powder over 2 tablespoons of cold water and allow it to sit for 3 minutes until it becomes thick and jiggly. Then, gently heat the mixture in the microwave. Make sure that you do not boil the gelatin at this point, only heat it up. Once the gelatin mixture is liquid but not hot, mix it into the chocolate. Make sure that the chocolate is neither cold nor hot when mixing the gelatin in.

Using an electric hand mixer, whip up the egg white with the sugar until stiff shiny peaks. Stop before making lumps in the whipped egg white as that would make it difficult to fold with the rest of the ingredients.

Then, fold the whipped egg whites into the chocolate mixture carefully using a rubber spatula. Make sure that the egg white thoroughly folded without deflating.

Using a piping bag or large spoon, divide the white chocolate mousse into 4 cups and refrigerate for 6 hours to set.

Once the mousse properly sets, before serving, decorate with chantilly and chocolate shavings.

Store refrigerated for 1-2 days. Do not freeze.