| 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 | T | Chilled whipping cream |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 482
Calories From Fat: 335
Total Fat: 38.9g
Cholesterol: 112.3mg
Sodium: 48.2mg
Potassium: 66.3mg
Carbohydrates: 37.3g
Fiber: 1.7g
Sugar: 17g
Protein: 2.9g