8 ounces white chocolate, at least 30% cocoa butter
2 large eggs, room temperature
2 tablespoons butter
1 cup whipping cream
ΒΌ cup granulated sugar
Directions
Preheat the oven to 250 F.
Lay out the white chocolate on a baking tray covered in a sheet of parchment paper and place in the oven for 10 minutes.
Remove from the oven and scrape the chocolate around the pan; it will have become quite grainy at this point. Repeat this every 10 minutes for 40 to 50 minutes until the white chocolate is smooth and a lovely golden color.
Separate the egg yolks from the egg whites and place the egg whites to one side.
Cool the toasted white chocolate for 5 minutes, and whisk in the egg yolks and the butter to form a smooth shiny mixture.
Whip the cream until soft peaks form.
In a stand mixer, beat the egg whites until they are foamy, and slowly incorporate the sugar into the mixture one teaspoon at a time, until the egg whites form peaks.
Using a spatula, gently incorporate the whipped cream into the cooled toasted white chocolate mixture.
Using a balloon whisk, gently incorporate the egg whites into the white chocolate mixture to create the mousse.
Spoon the mousse into individual glasses and chill in the fridge for at least 2 hours.
Serve topped with a little extra whipped cream and some grated white chocolate if desired.