:make it low carb:
Ingredients• 1 cup about 160 g white chocolate, I used chocolate chips• 1 teaspoon vanilla extract• 1 1/3 cups whipping cream or heavy cream 35%• 1 egg white• 2 teaspoons unflavoured gelatin• 4 tablespoons cold water and 4 tablespoons boiling waterPreparationBreak the chocolate into pieces if you don’t use the chocolate chips and place into the blender don’t blend.White Chocolate Mousse PreparationIn a small saucepan, heat the whipping cream until comes to a boil, stirring occasionally. When the whipping cream is just boiling, pour it into the blender over the chopped chocolates. Blend on medium-high speed until the chocolates are melted and the mixture is smooth, about 2-3 minutes. Add vanilla and blend for 20 more seconds. Let it cool down a little about 10 minutes.White Chocolate Mousse Preparationin a small bowl, sprinkle gelatin over 4 tablespoons cold water and mix well. Add 4 tablespoons boiling water and stir constantly until completely dissolved. Set aside.Meanwhile, beat the egg white for 2-3 minutes in a bowl.White Chocolate Mousse PreparationAdd the slightly cooled chocolate-cream mixture and dissolved gelatin to the beaten egg white, mix well.Spoon the white chocolate mousse into 4 serving cups and refrigerate until set.