Limoncello White Chocolate Mousse Recipes

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WHITE CHOCOLATE MOUSSE

Provided by Food Network

Categories     dessert

Time 1h53m

Yield 6 to 8 servings

Number Of Ingredients 8



White Chocolate Mousse image

Steps:

  • Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
  • The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
  • In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
  • Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
  • Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Chocolate Bag, recipe follows
8 ounces semisweet chocolate
Mixed berries
Mint sprigs

LIMONCELLO WHITE CHOCOLATE MOUSSE

Make and share this Limoncello White Chocolate Mousse recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7



Limoncello White Chocolate Mousse image

Steps:

  • Dissolve the gelatine in the hot water.
  • Melt the chocolate in a bowl over a pan of Simmering water.
  • Prepare the gelatine.
  • Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble.
  • Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
  • Lightly whisk the cream and fold into the mixture.
  • Pour into 6 espresso cups and chill until set - about an hour.
  • Serve with a shot of Limoncello.

Nutrition Facts : Calories 281.9, Fat 22.7, SaturatedFat 13.6, Cholesterol 117.4, Sodium 51.6, Carbohydrate 16.2, Sugar 14.9, Protein 4.5

150 g white chocolate, broken
2 teaspoons gelatin
1/4 cup hot water
1 whole egg
1 egg yolk
3 tablespoons limoncello
250 ml cream

WHITE CHOCOLATE LIMONCELLO TRUFFLES

Can you say, "heavenly"??? Preparation time includes mixing & rolling, not the chill time which may vary.

Provided by Elmotoo

Categories     Candy

Time 30m

Yield 30 truffles

Number Of Ingredients 5



White Chocolate Limoncello Truffles image

Steps:

  • Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
  • Combine the cream, chocolate, and Limoncello together until well blended.
  • Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
  • Keep refrigerated.

Nutrition Facts : Calories 47.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 4.3, Sodium 7.5, Carbohydrate 4.5, Sugar 4.5, Protein 0.5

1/4 cup heavy cream
1 lemon, zest of
8 ounces white chocolate, chopped
1 tablespoon limoncello
additional grated white chocolate (for rolling) or grated coconut (for rolling)

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