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Vanilla White Chocolate Mousse Recipe
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|White chocolate||4 Ounce, coarsely chopped|
|Unsalted butter||1⁄4 Cup (4 tbs), cut into 8 pieces (1/2 Stick)|
|Eggs||3 , separated|
|Whipping cream||1 Cup (16 tbs)|
|Cream of tartar||1 Pinch|
|Dark chocolate||4 Ounce, coarsely chopped|
|Unsalted butter||2 Tablespoon, cut into 4 pieces (1/4 Stick)|
|Shelled pistachios||2 Tablespoon, blanched, husked and minced|
Serving size: Complete recipe
Calories 3315 Calories from Fat 2220
% Daily Value*
Total Fat 248 g382%
Saturated Fat 146.4 g732.1%
Trans Fat 0.1 g
Cholesterol 1174 mg
Sodium 678.5 mg28.3%
Total Carbohydrates 216 g71.9%
Dietary Fiber 13 g52.1%
Sugars 189.4 g
Protein 40 g79%
Vitamin A 67.6% Vitamin C 7%
Calcium 62.8% Iron 72.9%
*Based on a 2000 Calorie diet
Pass through fine sieve, reserving large pieces of vanilla for another use.
Transfer vanilla sugar to airtight container and cover.
Let stand until ready to use, preferably several days or longer.
Melt white chocolate in small bowl set over hot water, stirring constantly until smooth.
Whisk in butter 1 piece at a time, blending well after each addition.
Beat egg yolks with vanilla sugar until mixture is thick and pale yellow and forms a ribbon when beaters are lifted.
Pour into heavy saucepan or double boiler and whisk over low heat several minutes until very thick.
Whisk in melted white chocolate and continue beating until completely cool.
Beat whipping cream in chilled bowl until stiff.
Beat egg whites until foamy.
Add salt and cream of tartar and beat until stiff but not dry.
Stir 1/4 of this mixture into chocolate mixture to loosen.
Gently fold in remainder until almost incorporated, then fold in whipped cream.
Cover and refrigerate until set, several hours or preferably overnight.
About 15 minutes before serving, spoon mousse into goblets.
Melt dark chocolate and whisk in remaining 2 tablespoons butter.
Carefully spoon thin layer over each mousse and sprinkle minced pistachios in center.