White Chocolate Mousse
To me, this has become a relic of the 1980s. Back then people talked about it and the restaurants that served it incessantly, as if here were the greatest dessert ever conceived. In fact, I don’t think white chocolate mousse is nearly as good as dark chocolate mousse. But it does have a place, if only as a great matrix for strawberries or raspberries, or as good company for Champagne.
- 8 oz. white chocolate
- 2 oz. half-and-half cream, warmed
- 3 eggs, separated
- 2 Tbs. sugar
- 2 1/2 cups heavy cream
- 1/2 tsp. vanilla
- 1 oz. white creme de cacao liqueur
- Fresh raspberries for garnish
1. Melt white chocolate in a double boiler. Or do it in a microwave oven, using full power in 30-=second bursts, stirring between each burst until it’s just barely melted).
2. Rapidly mix the half-and-half into the white chocolate. Allow to cool, but not solidify.
3. In a separate bowl, whip egg yolks and 1 tsp. sugar until foamy. Set aside.
4. In a third bowl (completely free of any fat or yolk), whip egg whites until peaks form. Add the remaining sugar and whip into a stiff meringue.
5. Fold the egg yolk mixture into the meringue.
6. In yet another bowl, whip the heavy cream until stiff. Add vanilla and creme de cacao.
7. Fold the white chocolate into the meringue, then add the whipped cream. Gently blend everything together with a wooden spoon. Spoon into white chocolate cups or dessert bowls and cool for several hours. Serve chilled, garnished with raspberries.
Serves six to eight.