WHITE CHOCOLATE MOUSSE
Provided by Food Network
Categories dessert
Time 1h53m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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
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
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
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
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