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CATEGORY CUISINE TAG YIELD
Dairy Jewish 4 servings

INGREDIENTS

8 oz Imported white chocolate; (such as Lindt), chopped
1 c Chilled whipping cream; plus
6 tb Chilled whipping cream
4 tb Light corn syrup
3 oz Bittersweet; (not unsweetened) or semisweet chocolate, chopped
Fresh mint sprigs; (optional)

INSTRUCTIONS

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" <daltman@itmassoc.com> on
Aug 3, 1998, converted by MM_Buster v2.0l.

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