Hydrate <quantity>6<unit>g</unit></quantity> of unflavored powdered gelatin in <quantity>30<unit>ml</unit></quantity> of water

Fill ⅓ of a small pan with water and bring it to a simmer. Place the hydrated gelatin bowl inside of it and warm it up until the gelatin is dissolved

Add <quantity>300<unit>g</unit></quantity> of heavy cream to a saucepan and warm it up over low heat

Pour some of the warm cream over a bowl with <quantity>60<unit>g</unit></quantity> of egg yolk and mix to combine

Transfer the heavy cream and egg yolk mixture back to the saucepan and mix. Cook over low heat until it reaches <temperature>80<unit>°C</unit></temperature>

Place <quantity>490<unit>g</unit></quantity> of white chocolate chips in a large bowl and pour the warm heavy cream mixture over it

Add the hydrated gelatin and mix . Let the bowl sit for 3m until the chocolate chips are melted

Add <quantity>450<unit>g</unit></quantity> of heavy cream to a bowl. Whisk until you obtain stiff peaks

Blend with a hand mixer until all the chocolate has melted and the mixture is homogeneous

Gradually add the whipped cream into the chocolate mixture, gently folding to combine with each addition

Plate the mousse into individual serving portions or a large dish. Place it in the refrigerator for at least 1h to set. The white chocolate mousse is ready

Enjoy! It’s so good!