Commanders Palace White Chocolate Mousse Recipes

COMMANDER'S PALACE WHITE CHOCOLATE MOUSSE

Steps:

• Make the raspberry sauce:.
• In a saucepan, combine the raspberries and the sugar.
• Bring to a boil, reduce to a simmer, and cook for two minutes.
• Flame with the brandy and stir until the flame is extinguished.
• Pour sauce through a fine sieve and reserve.
• Prepare the mousse:.
• Slowly melt the chocolate in a double boiler over very low heat.
• Whip the one and a half cups of heavy cream until soft peaks form.
• Add confectioner's sugar and whip until stiff peaks form.
• Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
• When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
• Slowly add the chocolate mixture to the whipped cream, folding gently.
• Then, fold the egg whites and the chocolate/cream mixture together.
• To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
• Spoon the mousse over the sauce.
• Chill for at least two hours.
• Garnish with shaved semisweet dark chocolate.

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE MOUSSE

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

WHITE CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat whipping cream until soft peaks form.
• Gradually add sugar, beating until stiff peaks form; set aside.
• In a mixing bowl, beat cream cheese until fluffy.
• Add chocolate and beat until smooth.
• Fold in whipped cream.
• In parfait glasses, alternate layers of mousse and berries, ending with mousse.
• Garnish with additional berries if desired.
• Refrigerate up to 3 hours before ready to serve.

WHITE CHOCOLATE MOUSSE

Steps:

• Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
• Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
• Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
• Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.

WHITE CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
• Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
• Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
• Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
• Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
• Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
• Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
• Enjoy!

HUEY'S WHITE CHOCOLATE MOUSSE WITH GRAND MARNIER

Steps:

• Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
• Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
• In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
• Then fold in the egg whites, and then the cream until all the ingredients are well combined.
• Gently fold the Grand Marnier and into the chocolate mousse mixture.
• Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
• Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
• Serve the mousse garnished with sliced strawberries or your chouce of berries.

LOW CARB WHITE CHOCOLATE MOUSSE

Steps:

• Begin whipping heavy cream in a chilled bowl with chilled beaters.
• When cream begins to form peaks, add in the pudding mix.
• Beat until the consistency thickened and serve.