White Chocolate Mousse With Raspbeny Sauce Recipe

White Chocolate Mousse With Raspbeny Sauce picture


MethodMain Ingredient


For white chocolate mousse
 White chocolate9 Ounce, chopped (Imported Variety)
 Egg yolks3 Large
 Confectionery sugar1⁄3 Cup (5.33 tbs)
 Chilled heavy cream1 1⁄4 Cup (20 tbs)
For raspberry sauce
 Frozen raspberries10 Ounce, defrosted and drained (1 Package)
 Superfine sugar1⁄4 Cup (4 tbs)
 Grand mariner2 Teaspoon (Orange Liqueur)

Nutrition Facts

Serving size: Complete recipe

Calories 2947 Calories from Fat 1838

% Daily Value*

Total Fat 205 g315%

Saturated Fat 122.5 g612.4%

Trans Fat 0 g

Cholesterol 997 mg

Sodium 383.1 mg16%

Total Carbohydrates 265 g88.5%

Dietary Fiber 18.2 g72.9%

Sugars 230.2 g

Protein 36 g71.5%

Vitamin A 113.5% Vitamin C 13.2%

Calcium 86.7% Iron 7.4%

*Based on a 2000 Calorie diet


The Mousse:
Melt white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from heat.
In a bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until well combined. Remove bowl from saucepan and beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined.
Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together whipped cream and white chocolate mixture.
Spoon into wine goblets and refrigerate until ready to serve.
The Sauce:
Put the raspberries, sugar, and Grand Marnier and mix well. Do not strain as the seeds enhance the texture. Chill.
To serve, top each goblet of white chocolate mousse with raspberry sauce.
Image Courtesy : http://www.flickr.com/photos/9206255@N05/5418297929/