Dave's Garden Cookbook: WHITE CHOCOLATE MOUSSE WITH RED RASPBERRY SAUCE
WHITE CHOCOLATE MOUSSE WITH RED RASPBERRY SAUCE
Category: Desserts and Pies
1/2 cup whole milk
5 oz. white chocolate (imported chocolate, such as Tobler, is best)
2/3 cup sugar
1 teaspoon. unflavored gelatin
2 cups whipping cream
In a small sauce and bring the milk to the simmering point. Add the white chocolate; stir occasionally until chocolate is melted and mixture is smooth. Add sugar and stir until completely dissolved. Do
not allow this mixture to boil. When mixture is smooth, set aside to cool. In a tiny pan or heat proof cup sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 3 minutes.
Place the pan/cup in a bowl of hot water and stir until completely dissolved. Blend into chocolate mixture. Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their
shape. Cool chocolate mixture until just warm and fold in about one cup of the whipped cream. Then fold in one more cup of the whipped cream. Finally, fold chocolate mixture into the rest of the whipped cream. Pour into a 5-6 cup heart-shaped mold, or several individual molds, that have been lined with a triple layer of cheesecloth. (The cheesecloth allows for easy removal of the mousse from
the mold at serving time, and creates an interesting textured look to the finished product.) Freeze for 4 hours or until firm.
Remove from freezer and allow to thaw 3-5 minutes before inverting onto a plate. Carefully peel away cheesecloth. Serve frozen or allow to thaw for 10 minutes. The thawed mousse will hold its
shape. Garnish serving plate and mousse with berry sauce.
6 Tablespoons. sugar
1/4 cup water
(1) 12 oz. pkg. whole frozen raspberries
1 cup heavy cream (Optional)
Combine the sugar and water in a sauce pan and heat, stirring until the sugar has dissolved. Add the raspberries and simmer for 3 minutes. Puree the mixture in a blender or food processor. Strain it
through a fine sieve into a bowl. Cover and chill.
(Option: Whip up the heavy cream and fold in the chilled puree. Pipe around the sides of the heart shaped mousse.)