Wednesday, February 9, 2011

For Your Valentine - White Chocolate Mousse



Count Down to Valentine's Day


It only takes a minute to make this fancy schmancy mousse for your Valentine.  It's so quick and so easy that we call it "Minute Mousse".

The secret is to use a white chocolate that is to die for.  No cheap, waxy, left over Easter rabbits for this dessert, please.

You'll know your white chocolate is exceptional when, with one bite, your eyes gently close, your head tilts to one side and you sigh as your chest ever so briefly collapses in sublime pleasure.

Quick and Easy White Chocolate Mousse
         (Also Called Minute Mousse)

It only takes a minute
to make this easy mousse
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Makes 4 (1/4 cup) servings
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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.

Meanwhile, 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 whipped 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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