It Only Takes A Minute To Make A Fancy Schmancy Mousse

Monday Morning Post for 1-11-10

White chocolate is a scrumptious thing. It should start to melt the instant it meets your tongue, leaving, perhaps a bit of melted chocolate on your finger tips.  As the flavor begins to explode, your eyes will gently close and the sound of "mmm" will be heard as your head gently tilts to one side.  You may also sigh as your chest ever so briefly collapses.

Don't waste your calories on white chocolate that is not scrumptious.

Minute Mousse


Makes 4 (1/4 cup) servings
(Just enough to tease the palate.   Add a few home made, plain butter cookies if you'd like.)
PS. Don't waste this on the kiddies.


3 ozs. white chocolate (chips, bar or blocks)
3/4 cup heavy (whipping) cream (divided)

Put white chocolate and 1 tablespoon cream into a heat safe bowl. Microwave in 30 second intervals until almost melted. Remove from microwave and stir to finish melting. Do not over heat. Cool to room temperature. Do not allow it to set or harden.

Beat remaining cream until soft peaks form. Do not over beat.

Take a dollop of the whipped cream and whisk it into the cooled chocolate mixture to lighten it. Fold in the remaining cream being careful not to deflate the cream.

Spoon into dessert dishes or demi tasse cups. Refrigerate at least an hour to completely chill and set. Longer is better.

Karla's tips:
Always heat white chocolate for less time than you think. If it's over heated, it will suddenly thicken, get grainy and burn without warning. Over heated white chocolate can not be repaired or salvaged. It must be thrown out.

Over beating heavy cream turns it into butter - but you knew that.


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