White Chocolate Mousse With Kirsch Recipes

WHITE CHOCOLATE MOUSSE

Steps:

• Two days 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 then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

WHITE CHOCOLATE MOUSSE WITH KIRSCH

Steps:

• Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool. Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mold immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE MOUSSE

Steps:

• Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white chocolate mixture until almost incorporated. Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate.

WHITE CHOCOLATE MOUSSE

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.