Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 oz Imported white chocolate;
- 1 c Chilled whipping cream; plus
- 6 tb Chilled whipping cream
- 3 oz Bittersweet; (not
- Fresh mint sprigs;
- 4 tb Light corn syrup
Preparation
For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries. Source: Bon Appetit, November 1993 Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.) Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired. Posted to JEWISH-FOOD digest by "Deborah Altman" on Aug 3, 1998, converted by MM_Buster v2.0l.
