Melt the white chocolate gently. use a heatproof bowl over simmering water or a quick microwave sprint. Stir until glossy and smooth, then let it cool just a bit so you don’t scramble eggs.

Whip the cold cream to soft peaks. It should be fluffy but still pourable. Don’t overbeat or you’ll turn it into butter mud—nobody has time for that.

Whisk the egg yolks with sugar until pale and glossy. Add the vanilla and salt, then fold in the cooled white chocolate. You’re creating a velvet base here, not a science experiment.

Beat the egg whites to stiff peaks. They should hold their shape like tiny, glossy towers. If you tilt the bowl and they slide, you’ve swirled onto the rookie list.

Fold a third of the whipped cream into the chocolate mix to loosen it, then fold in the remaining cream and the egg whites gently. Use folds, not a brutal stir—air is your friend for that cloudiness.

Spoon into serving glasses or ramekins. Chill for at least 2 hours. If you’re impatient, a quick 30-minute chill helps, but the longer the better for that mousse magic.