White Chocolate Mousse
- 7 ounces white chocolate, chopped into very small pieces
- 2 egg yolks
- 2 tablespoons sugar
- 1/4 cup heavy cream, plus 1 cup
- 12 fresh blackberries, for garnish
- Mint sprigs, for garnish, optional
- 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, egg yolks, sugar, heavy cream, fresh blackberries, sprigs
Taken from www.foodnetwork.com/recipes/claire-robinson/white-chocolate-mousse-recipe.html (may not work)