White Chocolate Mousse for mom and more…submitted by Executive Chef John.
WHITE CHOCOLATE MOUSSE
Makes approximately 8.5 cup servings
• 12 oz. white chocolate
• 1/2 quart heavy cream
• 3/4 cups cream anglaise (recipe follows)
Heat white chocolate in a double boiler, stirring until melted, remove from heat. Add cream anglaise while stirring with a rubber spatula until fully incorporated, the white chocolate mixture will become thicker at this point and that is normal. It is best if the cream anglaise is slightly warm as not to chill the chocolate when added. Whip cream until soft peaks form; do not whip to stiff peaks as this will make the mousse have a grainy feeling. Fold in one third of the whipped cream to the chocolate mixture, once folded in add the remaining whipped cream. Cover tightly and place in the refrigerator until set, approximately 1 hour.
For presentation, you can spoon or pipe into a dessert serving bowl or a martini glass. There are also ready-made pastry cups available at your local grocery. Garnish with fresh berries and a sprig of mint.
• 1 cup heavy cream
• 2 egg yolks
• 2 tablespoons sugar
• 2 teaspoons vanilla
Whisk together cream, yolks, sugar, and vanilla in a stainless mixing bowl. Heat mixture over a double boiler, stirring constantly until mixture reads 180 degrees on a thermometer. Remove from heat and pass through a fine strainer. You can add it to the chocolate mousse at this point and there will be some left over to use for a dessert sauce. Enjoy!