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White Chocolate Mousse

08/30/2011

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I saw this recipe during one of my food network marathon days. Just like the blog reading, I can get completely lost in that channel. I never want to leave the chair—like that episode of friends where Joey and Chandler never leave their new chairs. That is me with the food network line up. I love it.

I never go to food network for a recipe unless I have seen it cooked on tv. Most of the time, the recipes on the site are scaled down versions that have not been tested—yeah, no thanks. But, if I see it on tv, and it is a keeper, I will definitely look up the recipe and get going on it. This was one of those recipes.

I had never really watched it before, but 5 ingredient fix is becoming a new fave of mine. She is energetic and her recipes are pretty easy seeing how they only have 5 things in them. This episode was about steakhouse favorites. I loved it all—steaks, roasted tomatoes, creamed spinach and then white chocolate mousse—yum! I knew I had a ton of white chocolate in the pantry and immediately went out for some cream so I could make this!

DSC_0246DSC_0250DSC_0252 While this was an easy recipe, I did manage to use a ridiculous amount of bowls and tools for this. The egg yolks and sugar were whisked until they were pale in color—and yes I know that the yellow bowl was a bad choice for pics! Simmered cream is added to the eggs—little at a time so ya don’t scramble the eggs. Then it goes back in the pot and on the stove. Cook until ya get the streak on the spoon. That means it is thick and ready to use.

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The cooked mixture is poured over the chopped white chocolate. She says to use a strainer just in case you have some cooked egg in the mix. Stir—and stir and stir—until the chocolate is melted and everything is thick and creamy.

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Heavy cream is whipped and then added to the chocolate mixture. This was the hard part for me—the folding. I am not a good folder. It seems weird to me. you want it incorporated, but can’t stir it. Anyhoo…I folded it like I think you are supposed to. It looked like it did when she made it on the show, so I was happy.

DSC_0269 I added some crushed oreos to the mousse to give it a crunch and add a little something to the straight soft chocolate. It went in the fridge to chill and then our tasty dessert was ready to eat.

I really loved this dessert. As far as calling it a mousse—eh…I don’t know about that. I think of a mousse as being a super thick and fluffy and light at the same time. This was creamy and whipped, but more like a really good pudding. (And if it is chilled for two days it tastes just like the cream in a creme brulee–omg, it is delicious!!)

I will totally make this one again. It had a great flavor and I loved the added oreos. It is a good anytime dessert that is easy to make and sure to be a hit. Enjoy!!

White Chocolate Mousse   (recipe adapted from food network)

Ingredients

  • 7 ounces white chocolate, chopped into very small pieces
  • 2 egg yolks
  • 2 tablespoons sugar
  • 1/4 cup heavy cream, plus 1 cup
  • fresh strawberries, for garnish
  • crushed cookies for the bottom of mousse (I used about 12 cookies that I crushed in a bag)

Directions

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.

Add crushed oreos to the bottom of the serving cup. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour. (I had to chill mine over night for the big glasses)

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  Meg

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