Desserts, Vegetarian Recipes

White Chocolate Mousse

February 14, 2012

For some, today is one of excitement – flowers, chocolates, kisses and hugs- for others, today came with dread. For me, I am neutral because I don’t have any expectations. My mind is not even on that special someone or lack of that special someone, but I wanted to share with you a dessert that is particularly fitting for Valentine’s Day. This white chocolate mousse is perfect for drowning your sorrows or to share for pre-Valentine’s-Day-lovin’.

Raspberries stuffed with white chocolate

Raspberries stuffed with white chocolate

As are most of my recipes, this is short and simple, with a reward so sweet you will be licking the bowls, the spatula and the whisk. Or maybe that’s just me because I am greedy. There is something about white chocolate that has a creamier sweetness than regular milk chocolate and I can’t help but eat the baking chips straight from the bag. Coming from a true chocoholic any chocolate will work, so make your Valentine’s Day this year a yummy one!

White Chocolate Mousse

White Chocolate Mousse

White Chocolate Mousse

White Chocolate Mousse

Live, Love, Eat!

April x

White Chocolate Mousse
Serves 2
A decadent dessert ideal for sharing with a special someone.
Print
Prep Time
20 min
Total Time
1 hr 20 min
Prep Time
20 min
Total Time
1 hr 20 min
Ingredients
  1. 1 egg yolk
  2. 2 egg whites
  3. 1/8 cup sugar (superfine)
  4. ¼ cup heavy cream
  5. 1/3 cup white chocolate baking chips
  6. 2/3 cup heavy cream
  7. ½ teaspoon vanilla essence
  8. Raspberries
  9. Graham Crackers (optional)
Instructions
  1. Beat egg yolk on high and gradually add sugar (about 3 minutes, until thick and lemon coloured)
  2. Heat ¼ cup heavy cream over medium heat and add half of it to the egg mixture.
  3. On a low heat add the egg and cream to the rest of the cream in the saucepan, stirring constantly until it thickens (about 5 minutes)
  4. Add the chocolate chips and stir until they are melted completely.
  5. Remove from the saucepan, put into a bowl and refrigerate
  6. After 30 minutes, remove from the fridge and beat 2/3 cup heavy cream and vanilla in a chilled bowl until stiff.
  7. Slowly fold cream into chocolate mixture and refrigerate for another 30 minutes.
  8. Beat egg whites until stiff and fold into the chocolate mixture.
  9. Put the mousse into a glass or bowl and top with crushed graham crackers and raspberries.
Notes
  1. An electric mixer will come in handy.
The Yummy Truth http://www.theyummytruth.com/

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