There are two kinds of people in this world, the complicated and the simple.
No, let me rephrase.
There are two kinds of people in this world, those who try to complicate things and those who try to simplify things.
Actually, I have no idea if this is true, I’m just trying to make this baking blog post controversial and postmodern, or something. Nothing means anything, anything means nothing.
Never mind. Don’t listen to me.
I was raring to make a dessert for a family dinner one day, and as per usual, I couldn’t decide what to make. In my dithering and decision, I could only chant the words,”white chocolate, white chocolate, white chocolate” to myself internally and try to come up with something that would be simple and satisfying and uncomplicated. Because I try and simplify as much as possible. I just try et.
But this night was not having any of that nonsense. A few minutes after completing what looks like a white chocolate pudding (but is far superior both texturally and flavorfully), I found myself swiping, sprinkling and swirling until I was satisfied with the final product.
So what started out as a no-fuss family dinner dessert morphed into a semi-carefully plated gourmet taste experience sweet course with a deconstructed, elemental title, for which I apologize. I apologize for the title, that is.
I hope I have not deluded you into believing that I am too fancy pants for life. You can make this. White chocolate is a wonderful foil for all sorts of flavors. Pick a fruit, you can’t really go wrong.
Too fancy pants for life,
White Chocolate Mousse with Espresso Meringue, Cinnamon and Clementine
Mousse adapted from Lilyshop
For the mousse:
7 ounces white chocolate, finely chopped (use high-quality bars of white chocolate such as Ghiradelli–the chips won’t work)
2 egg yolks
2 tablespoons sugar
1-¼ cup heavy cream, divided
Place the finely chopped white chocolate in a large bowl and set aside. In a second bowl, add the egg yolks and sugar, and whisk until pale in color. In a small saucepan, bring 1/4 cup of heavy cream to a low simmer. Remove from the heat and very slowly add the cream into the yolk and sugar mixture, whisking constantly. Pour the creamy mixture back into the pan over low heat and continue to stir with a wooden spoon until slightly thickened. It should coat the back of the spoon. This won’t take long. Pour the hot mixture through a fine mesh sieve placed directly over the bowl with the chopped chocolate. Whisk until completely smooth. Whip the remaining 1 cup of heavy cream to stiff peaks with a mixer. Fold the whipped cream into the white chocolate mix spoonfuls at a time carefully until combined. Do not over fold. Spoon the white chocolate mousse into serving cups and refrigerate until set, approximately 1 hour.
For the meringue:
1 egg white
1/4 cup white sugar
a couple tablespoons of cold, strong brewed coffee
To make the meringue, whisk one egg white together with the sugar in the bowl of a stand mixer set over a pot of simmering water. Heat, whisking occasionally, until the sugar is dissolved and the mixture is warm to the touch. Transfer the bowl to the stand mixer and beat until the meringue is white and glossy and doubled in volume. Beat in the coffee to taste.
Garnish the chilled mousse pots with a dollop of meringue, a sprinkling of cinnamon and a segment of clementine.