Thursday, June 2, 2016

White Chocolate Mousse

This was so delicious that it was gone so quickly. We're making more this weekend. Even the few who don't eat a lot of sweets ate this and said they would like more this weekend as well.

White Chocolate Mousse

4 Oz White Chocolate, chunked
1 Oz Semi Sweet Chocolate
1 TBS Butter, unsalted
1 Egg Yolk
1 Egg White
1/2 Tsp Vanilla Extract
1/2 Tsp Vanilla Extract (yes, it's used twice)
1 TBS Granulated Sugar
2 TBS Granulated Sugar
1 Cup Heavy Cream

Put a large metal bowl in the freezer and leave there for about 15 minutes. Take out and add 1 cup heavy cream and  1/2 tsp vanilla extract and 2 TBS granulated sugar. Using a mixer mix together until it turns to whipped cream. Place in the refrigerator to keep cool while you do the rest of the steps.

In a medium bowl add egg yolk and 1 TBS sugar. Whisk until the sugar dissolves and it becomes thick and pale in color. this can take 3-5 minutes. Set aside.

In a double broiler or a large sauce pan with a metal bowl that can sit on the top part of the sauce pan, fill with 1 inch of water and bring to a simmer. Do not bring to a boil. Make sure that the bowl or double broiler top do not touch the water. If they do, pour out some of the water.

While double broiler or bowl is on the top of the bottom double broiler or the sauce pan add the chocolate and butter and stir occasionally. Continue until the chocolate has melted. The chocolate will be thick but melted. Take about 1/2 of the chocolate mixture and put it in the egg/sugar mixture. Stir well to combine. Once it's combine take the chocolate/egg/sugar mixture and pour into the double broiler or bowl with the rest of the chocolate. Stir well to combine. Let it heat up, while stirring continually for a minute. Take off heat and set aside.

Using a bowl, take a hand mixer and mix the egg white until it forms peaks. Fold this into the cooled chocolate.

Take your whipped cream and pour 1/2 of it into the chocolate mixture and stir to combine. Do not over stir. You want to just stir enough to combine the mixture.

Place your mousse in serving containers. and chill for a minimum of 5 hours or overnight. (since this mousse is rich, you should use smaller serving dishes or if using larger serving dishes, fill about 1/4 to 1/2  to the way)

When ready to serve top with reaming whipped cream (we did not get a picture with this step because it was gone before we could grab one of the mousse desserts to get a picture)
Take some semi sweet chocolate and using a small grater, grate some on the top of the whipped cream.
You can also serve this with some fruit if you like fruit. We didn't have any but next time we're going to add some because we love fruit.