White chocolate mousse

[JellySlice]

My mum used to make a diabolically good dark chocolate mousse with just 3 ingredients.

She would gently melt dark chocolate, and mix it with egg yolks that had been beaten with a little liqueur. Then she would fold it into stiffly-beaten egg whites, pour into little glasses, and leave to set.

Diabolically good

Question: could I do the same with white chocolate? All the recipes I can find for white chocolate mousse include double cream or whipped cream. Is there a technical reason for this?

I can't experiment. No time. I have one chance to get it right, and I have to make it tomorrow.

Here's an easy-looking recipe - with similar ingredients.
white chocolate mousse

I think you might find white chocolate trickier to work with, but I can't remember why. I think there's a higher sugar content, and generally the pure chocolate content is lower? I've honestly forgotten. I'd use an actual recipe, rather than adapting a recipe as an experiment, if you have to get it right first time.

Just found this on a Belgian chocolate website

"Whereas milk and dark chocolate are produced from various proportions of the non-fat part of the cocoa bean, white chocolate contains no cocoa solids whatsoever. Instead, white chocolate is made from cocoa butter, a pale yellow edible vegetable fat which has a cocoa aroma and flavour. Because cocoa butter doesn’t taste good on its own, milk, sugar and sometimes vanilla are added to deliver a sweet and creamy product.... using white chocolate to make other chocolate products is a little more challenging than using milk and dark chocolate given that its main ingredients are fats which melt at different temperatures and there is a subsequent risk of the chocolate becoming lumpy."

That's exactly the same recipe! Excellent! Thank you