Commanders Palace White Chocolate Mousse Recipes

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

Steps:

• Make the raspberry sauce:.
• In a saucepan, combine the raspberries and the sugar.
• Bring to a boil, reduce to a simmer, and cook for two minutes.
• Flame with the brandy and stir until the flame is extinguished.
• Pour sauce through a fine sieve and reserve.
• Prepare the mousse:.
• Slowly melt the chocolate in a double boiler over very low heat.
• Whip the one and a half cups of heavy cream until soft peaks form.
• Add confectioner's sugar and whip until stiff peaks form.
• Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
• When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
• Slowly add the chocolate mixture to the whipped cream, folding gently.
• Then, fold the egg whites and the chocolate/cream mixture together.
• To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
• Spoon the mousse over the sauce.
• Chill for at least two hours.
• Garnish with shaved semisweet dark chocolate.

Steps:

• In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
• Cook and stir until chocolate is melted and mixture is smooth.
• Cool to room temperature.
• In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
• Fold about 1/4 cup into chocolate mixture.
• Fold in remaining whipped cream mixture.
• Spoon into dessert dishes.
• Cover and refrigerate for at least two hours.