Limoncello White Chocolate Mousse Recipes

LIMONCELLO WHITE CHOCOLATE MOUSSE

Steps:

• Dissolve the gelatine in the hot water.
• Melt the chocolate in a bowl over a pan of Simmering water.
• Prepare the gelatine.
• Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble.
• Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
• Lightly whisk the cream and fold into the mixture.
• Pour into 6 espresso cups and chill until set - about an hour.
• Serve with a shot of Limoncello.

WHITE CHOCOLATE MOUSSE

Steps:

• Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

WHITE CHOCOLATE LIMONCELLO TRUFFLES

Steps:

• Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
• Combine the cream, chocolate, and Limoncello together until well blended.
• Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
• Keep refrigerated.