Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method). Ensure the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let cool slightly.
Prepare the Egg Yolk Mixture: In a separate bowl, whisk together the egg yolks and granulated sugar until pale yellow and slightly thickened. This usually takes about 2-3 minutes.
Temper the Egg Yolks: Gradually whisk about 1/4 cup of the melted white chocolate into the egg yolk mixture to temper the yolks and prevent them from curdling when combined with the remaining hot chocolate.
Combine Chocolate and Egg Yolks: Pour the tempered egg yolk mixture into the bowl with the remaining melted white chocolate. Stir gently until well combined and smooth. Add the vanilla extract and salt.
Whip the Heavy Cream: In a large, chilled bowl, using an electric mixer, whip 1 cup of heavy cream until stiff peaks form. Be careful not to overwhip.
Fold in the Whipped Cream: Gently fold about 1/3 of the whipped cream into the white chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Avoid overmixing, as this will deflate the mousse.
Prepare the Cups: Divide the mousse evenly among individual serving cups or glasses.
Chill: Cover the cups with plastic wrap (pressing the wrap gently onto the surface of the mousse to prevent a skin from forming) and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
Garnish and Serve: Before serving, garnish with your desired toppings, such as fresh berries, chocolate shavings, or a dollop of whipped cream.
Notes
Indulge in the creamy, dreamy world of white chocolate mousse cups. This elegant dessert is surprisingly easy to make and perfect for everything from casual weeknight treats to sophisticated dinner parties.
