I tend to get chit chatty at parties so I look for any recipe I can do ahead. Stumbled on this recipe for white chocolate mousse and realized, it's basically whipped cream with white chocolate. The white chocolate stablizes the cream, enabling me to whip the whole thing in advance, and top desserts with creamy goodness. Tested the theory last night with a layer of fresh blackberries and the mousse. Out of 10+ recipes, this was the favorite.
I'm seeing a million uses for this (alternative to lemon curd, frosing cakes, etc.) Adjust the white chocolate to whipping cream ratio depending on sweetness or desired effect.
White Chocolate Mousse
Nordstrom Friends & Family Cookbook
Serves 6
8 ounces premium white chocolate, cut into chunks
2 cups heavy (whipping) cream
1/4 teaspoon pure vanilla extract
Pinch of Kosher salt
Bring 1 inch of whater to a simmer in the bottom of a double boiler or saucepan. Place the chocolte, cream, vanilla, and salt in the top of the double boiler or heatproof bowl placed over the pan, and heat, stirring occasionally, until the chocolate melts and the chocolate and cream are mixed together and smooth. Remove from the heat and place in the refrigerator for 20 to 30 minutes to cool completely. (NOTE: Mixture whips better if allowed to chill, not just cool. Allow for longer time in the fridge.)
Using an electric mixer set on high speed, beat the cooled chocolate mixture until it is light and fluggy, like a dense whipped cream. Refrigerate for 1 hour before serving.
I'm seeing a million uses for this (alternative to lemon curd, frosing cakes, etc.) Adjust the white chocolate to whipping cream ratio depending on sweetness or desired effect.
White Chocolate Mousse
Nordstrom Friends & Family Cookbook
Serves 6
8 ounces premium white chocolate, cut into chunks
2 cups heavy (whipping) cream
1/4 teaspoon pure vanilla extract
Pinch of Kosher salt
Bring 1 inch of whater to a simmer in the bottom of a double boiler or saucepan. Place the chocolte, cream, vanilla, and salt in the top of the double boiler or heatproof bowl placed over the pan, and heat, stirring occasionally, until the chocolate melts and the chocolate and cream are mixed together and smooth. Remove from the heat and place in the refrigerator for 20 to 30 minutes to cool completely. (NOTE: Mixture whips better if allowed to chill, not just cool. Allow for longer time in the fridge.)
Using an electric mixer set on high speed, beat the cooled chocolate mixture until it is light and fluggy, like a dense whipped cream. Refrigerate for 1 hour before serving.
