“A BLUSH IS MODESTY’S FIRST IMPULSE AND SOPHISTICATION’S AFTER THOUGHT.” Anonymous
There are many variations on chocolate mousse. But I think none are more elegant than those made with white chocolate.
This white chocolate mousse recipe is a lightly sweet canvas for any variety of fruit, flavors and garnishes. Here, I’ve topped mine with some simple berries and grated white chocolate and white chocolate shavings. What gives it it’s pretty blush?. . . . .
…..raspberry liqueur! The Chambord lends a subtle raspberry flavor as well as a soft, pink, hue. This raspberry white chocolate mousse is modesty and sophistication in one lovely dessert.
Level of Difficulty: Easy
Yields: 6-8 servings
WHITE CHOCOLATE MOUSSE:
- 1 cup of half and half
- 1/3 of a cup of caster sugar
- 2 Tablespoons of cornstarch
- 1 egg yolk
- 2 teaspoons of pure vanilla extract, divided
- 1 Tablespoon of butter
- 3 ounces of good quality white chocolate, chopped
- 1/2 of a teaspoon of gelatin
- 1 Tablespoon of cold water
- 1 cup of heavy whipping cream
- 2 Tablespoons of confectioners sugar
Whisk together the half and half, caster sugar, cornstarch and the egg yolk in a medium saucepan. Cook this over medium heat until it thickens and begins to simmer. Whisk constantly for about 10 minutes. Remove the pan from the heat and add 1 teaspoon of vanilla, butter and white chocolate. Mix until the white chocolate is completely melted and everything is combined. Pour this into a bowl and cover with plastic wrap, pressing the wrap directly onto the mousse to prevent a skin from forming. Chill for 4 hours, but preferably overnight.
NOTE: To make this a raspberry white chocolate mousse, substitute 4 Tablespoons of Chambord, or raspberry liqueur in place of the 1 teaspoon of vanilla extract when adding the butter and white chocolate.
Once the mousse is chilled, prepare the gelatin by combining it in a small bowl with the water. Let it stand for 10 minutes and then heat it in the microwave for 10 seconds to melt the gelatin. Let this mixture cool to room temperature.
In the bowl of your mixer, using a whisk attachment, whisk the cream, confectioners sugar and remaining teaspoon of vanilla extract. Whip this until it is thick and then add the gelatin. Continue to whip until medium peaks form. Fold the whipped cream into the white chocolate mixture in 3 additions. Cover and chill for an hour, or overnight.
Spoon into your serving glasses and garnish with fresh raspberries, and a dusting of confectioners sugar. Or you may grate or shave some white chocolate on the top. Be inventive and switch up the liqueur and garnish. Frangelica, raspberries and chopped hazelnuts come to mind. Framboise, strawberries and dark chocolate curls would be pretty. You get the idea!
ANOTHER NOTE: I found that the chocolate mixture before I folded in the whipped cream was an amazing white chocolate ganache all on it’s own!
Adapted from Tina’s recipe at Mom’s Crazy Cooking during my participation in The Secret Recipe Club.