White Chocolate Mousse with Chocolate and Caramel: Saturday Night we served White Chocolate Mousse Parfaits with Chocolate and Caramel Sauces. They were not only awesome tasting they were beautiful as well.
White Chocolate Mousse with Chocolate and Caramel Sauces
Serves: 6 to 8 servings
White Chocolate Mousse
- 1 1/2 cups heavy cream
- 6 ounces white chocolate, coarsely chopped
- 1/2 cup egg whites (from about 4 eggs)
- 2 tablespoons sugar
- Chocolate Bag, recipe follows
The day before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator. In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture and keep cold.
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 to 1 1/2 cups heavy cream
- 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Let sauce come to room temperature.
- 6 ounces semi-sweet chocolate coarsely chopped
- 1/2 cup whipping cream
- 1 teaspoon vanilla
In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl. Stir in vanilla. Let come to room temperature. Makes about 1 cup.
To assemble the parfaits: It works best if you put the sauces in a squeeze bottle. Drizzle chocolate sauce into a parfait or wine glass and slowly swirl the glass to spread the sauce. Next add a drizzle of chocolate sauce and swirl again. Then spoon the mixture white chocolate mousse (or pipe through a pastry bag) into glasses. Top with a few sprinkles of chocolate sugar and minced pieces of chocolate. They may be prepared several hours before serving. Keep chilled until time to serve.
White Chocolate Mousse with Chocolate and Caramel Sauce