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White Chocolate Mousse Recipe
|Powdered sugar||1⁄2 Cup (8 tbs) (Plus More For Garnish)|
|Unsweetened cocoa powder||2 Tablespoon|
|Mint sprigs||3 (For Garnish)|
|For white chocolate mousse|
|White chocolate||5 Ounce, coarsely chopped (Preferably Belgian)|
|Whipping cream||1 Cup (16 tbs)|
|For raspberry lemon coulis|
|Raspberries||1⁄2 Pound (Fresh / Frozen Unsweetened)|
|Lemon||1 , juiced and rind grated|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2197 Calories from Fat 1175
% Daily Value*
Total Fat 130 g199.7%
Saturated Fat 82.8 g414%
Trans Fat 0 g
Cholesterol 348.5 mg
Sodium 359.2 mg15%
Total Carbohydrates 231 g76.9%
Dietary Fiber 27.9 g111.6%
Sugars 186.6 g
Protein 29 g58.5%
Vitamin A 13.8% Vitamin C 182.3%
Calcium 62.5% Iron 36.1%
*Based on a 2000 Calorie diet
Line a baking sheet with parchment paper and trace eight 3-inch circles on the paper.
WHIP THE EGG WHITES in a mixer with 1/4 cup of the sugar until soft peaks form.
Add the remaining 1/4 cup sugar and continue beating just until the meringue is stiff and glossy.
Add the cocoa powder and mix until thoroughly combined.
SPOON THE MERINGUE into a pastry bag fitted with a large star or plain tip.
Pipe the meringue into circles on the prepared sheet, starting in the center and working outward in a spiral.
Bake the meringues until very dry, about 2 hours.
When done, the meringues should lift easily from the paper.
Let dry on a wire rack, then store in an airtight container until needed.
FOR THE WHITE CHOCOLATE MOUSSE, combine the chocolate with 2 tablespoons of the cream in the top of a double boiler or in a stainless steel bowl.
Set the chocolate over a pan of gently simmering water and heat, stirring occasionally, until melted.
Remove from the hot water and let cool slightly.
WHIP THE REMAINING cream until soft peaks form.
Stir half of the whipped cream into the melted chocolate.
Gently fold in the remaining whipped cream.
Chill until needed, preferably at least 2 hours.
FOR THE COULIS, combine the raspberries, lemon juice, lemon zest, and sugar in a small pan and cook over low heat until the berries begin to fall apart.
Transfer the mixture to a food processor or blender and puree.
Pass the coulis through a strainer to remove the seeds, and refrigerate until needed.
TO ASSEMBLE THE DESSERT, set 1 meringue on each of 4 individual plates.
Pipe or spoon some of the white chocolate mousse onto each round and set another meringue on top, gendy pressing it down.
Sprinkle the tops with powdered sugar and garnish each with a sprig of mint.
Drizzle the coulis around the meringues and serve.