Tasteful Tidbits
White Chocolate Mousse
Created by Chef Dale Miller, Certified Master Chef
Ingredients:
- 6 oz. White Chocolate Chips (good quality such as Ghirardelli)
- 2 Egg Whites + 1 ½ Tablespoons Sugar
- 5 oz. Heavy Cream
- Fresh Raspberries or Raspberry Sauce
Method:
- Melt white chocolate in a medium bowl over a double boiler, stirring frequently with rubber spatula.
- When melted, cover bowl with plastic wrap.
Note:
Make sure you do not get any water or moisture into your melted chocolate as it will cause the chocolate to seize, rendering it unusable.
- Place the egg whites and sugar in the small mixer and whip them until stiff, but not dry.
- Transfer the egg white meringue into another bowl.
- Add the heavy cream to the mixing bowl and whip until stiff and it holds a peak.
Note:
No need to clean the bowl between whipping the egg whites and cream.
- With a wire whisk, gently incorporate the egg white meringue to the warm melted white chocolate. Make sure the egg whites are fully incorporated into the melted white chocolate.
- Add the whipped cream to the chocolate mixture and with a rubber spatula, gently fold in the whipped cream until thoroughly incorporated.
- Transfer mousse into a chilled bowl or pan.
- Cover the mousse and place in the refrigerator until thoroughly chilled.
To Serve:
Using a serving spoon, layer mousse with raspberry sauce and/or fresh raspberries into a decorative glass. Garnish with whipped cream, heart-shaped cookie, and/or fresh mint leaves.
Serves 4.
Plate. Serve. Share. With COVALEY Serving Utensils.
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