Exotic White Chocolate Mousse Recipes

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

Steps:

• In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
• Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
• Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
• Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
• Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
• Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
• Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
• Enjoy!

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:

• Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
• Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
• Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
• Pour and scrape melted chocolate into the mixture and blend thoroughly.
• Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
• Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.

Steps:

• Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Steps:

• Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
• While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
• Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.

Steps:

• Melt chocolate in a heat-proof bowl put on a saucepan with warm water (not boiling). Personnaly, I would melt the chocolate in the microwave. When the chocolate is melted, remove the bowl from the heat, and add the butter while whisking.
• In a small saucepan, mix cream, sugar, spices until sugar is dissolved. Put the small saucepan on low heat and cook until there is bubble around the saucepan. Remove from the heat, add the egg yolk while whisking.
• At low heat, heat this mixture (don't let it boil), stirring until enough thick to coat a wooden spoon. Add this mixture to the chocolate mixture by passing it through a fine sieve. Add vanilla and whisk until bright and unctuous. Let cool.
• Beat egg white until soft picks. While beating, add icing sugar. Add slowly to the chocolate mixture and stir well.
• Pour the mousse in ramequins or any small bowls. Put in the fridge for 4 to 6 hours until set. You can keep them in the fridge up to 2 days. If wanted, garnish with whipped cream.