White Chocolate Mousse

It’s Pi day, so in rebellion, I made white chocolate mousse for mirror glazing tomorrow and chocolate-chip/raspberry brownies with chocolate ganache for the chewy chocolate center of my galaxy mousse cakes.

Luckily, there was extra mousse today for quality control sampling tonight. I had mine with a raspberry coulis and Fran paired it with chocolate sauce. Excellent flavor and texture. Tomorrow I will mirror glaze them experimenting with a galaxy motif. Check back soon.

White Chocolate Mousse

INGREDIENTS
• 1 Envelope powdered gelatin
• 12 oz White chocolate chips
• 2 1/2 Cups Heavy cream

METHOD

  1. Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Fill a large bowl with cold water and ice and set aside.
  4. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add
    the dissolved gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor
    with the motor running, and process until chocolate mixture is smooth.
  5. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to
    fall from a spoon and form ribbons on the top of the melted chocolate.
  6. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. If not using immediately, refrigerate in an airtight container or fill individual dessert dishes cover and place
    in fridge.

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