White Chocolate Mousse


White Chocolate Mousse
8 ounces imported white chocolate, chopped

1 3 / 4 cup whipping cream

4 tablespoons light corn syrup

3 ounces semisweet chocolate (or bittersweet), chopped


Stir white chocolate, 1 / 4 cup cream and 2 tablespoons of syrup to a saucepan over very low heat until the chocolates is melted and smooth.

Pour into a bowl and let cool.

Whip cream 3 / 4 cup with an electric mixer until stiff.

Stir white chocolate cream in lots of 2.

Divide the mousse into 4 ramekins.

Cover and refrigerate until firm, about 4 hours.

Can be prepared up to 2 days before.

Bring remaining 6 tablespoons of cream and 2 tablespoons corn syrup to boil in heavy saucepan over high heat.
White Chocolate Mousse

Reduce heat to low, add or semisweet dark chocolate and stir until melted and smooth.

Cool to room temperature. Pour the sauce over each foam sufficient to cover completely.

Garnish with mint leaves, leaves chocolate or chocolate curls, if desired. Serve with berries or raspberries or strawberries.

Serve with a dollop of chocolate mousse.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake


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