White Chocolate Mousse
I love the "Death by Chocolate" and "Desserts to Die For" cookbooks by Marcel Desaulniers. Though the bulk of the recipes will kill you dead, the White Chocolate Mousse may be a tasty treat.
- 2 cups heavy cream
- 10 oz white chocolate broken into 1/2 oz chunks
- 4 Tbs water
Put a balloon whip attachment and mixing bowl for a stand mixer into the freezer. Put an inch of water into the bottom of a pot and put it on your oven over medium heat. Put a stainless steel mixing bowl on top of the pot and put in the chocolate and water. Stir until it melts. (You can use any double-boiler for this but I have found that just slapping a mixing bowl on there works just as well). Set aside for later.
Take the balloon whip and bowl out of the freezer and put it on your stand mixer. Pour in the 2 cups of heavy cream and beat on high until stiff peaks form.
Take a big wad of the whipped cream and whisk it into the melted chocolate. Mix until totally combined. This should lighten the chocolate mixture by quite a bit. Then fold the chocolate mixture into the whipped cream until combined. Try to stir as little as possible (use a folding motion) so as to maintain the loft of the whipped cream.
Cover the resulting mousse with plastic wrap pressed right down on top of it (to prevent skin formation) and throw it into the fridge for 2 - 3 hours. Then you can pipe it onto desserts or jam it into your gaping maw with a spoon.
Note: you'll want the chocolate to come down to room temperature before combining everything together, that will help prevent it from melting the whipping cream.
The end result looks a lot like this: