| 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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