| 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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