White chocolate mousse with dark chocolate sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Imported white chocolate; (such as Lindt), chopped |
| 1 | cup | Chilled whipping cream; plus |
| 6 | tablespoons | Chilled whipping cream |
| 4 | tablespoons | Light corn syrup |
| 3 | ounces | Bittersweet; (not unsweetened) or semisweet chocolate, chopped |
| Fresh mint sprigs; (optional) | ||
Directions
For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries.
Source: Bon Appetit, November 1993 Stir white chocolate, ¼ cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat ¾ cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.) Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely.
Garnish with mint, if desired.
Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@...> on Aug 3, 1998, converted by MM_Buster v2.0l.