White Chocolate Mousse With Pomegranate Sauce Recipes
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
Make and share this White Chocolate Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
- Cook and stir until chocolate is melted and mixture is smooth.
- Cool to room temperature.
- In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
- Fold about 1/4 cup into chocolate mixture.
- Fold in remaining whipped cream mixture.
- Spoon into dessert dishes.
- Cover and refrigerate for at least two hours.
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WHITE CHOCOLATE MOUSSE WITH SPICED POMEGRANATE SYRUP
From 10play.com.au
- To make the mousse, place white chocolate in a bowl and place over a saucepan of gently simmering water to melt.
- Meanwhile, place milk and vanilla bean in a saucepan and set over low heat to warm. Remove from heat, add gelatine and stir to combine. Add melted chocolate and stir to combine. Set aside to cool.
- Whip cream to soft peaks then gently fold into the cooled milk/chocolate mixture. Pour mixture into 4 glasses and place in the fridge to set, about 30 minutes.
- To make the syrup, place all the ingredients in a saucepan and bring to a boil. Reduce heat and allow to simmer until reduced by two thirds. Strain and set aside to cool.
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