White chocolate mousse with dark chocolate sauce

4 servings

Ingredients

Quantity Ingredient
8 ounces Imported white chocolate; (such as Lindt), chopped
1 cup Chilled whipping cream; plus
6 tablespoons Chilled whipping cream
4 tablespoons Light corn syrup
3 ounces Bittersweet; (not unsweetened) or semisweet chocolate, chopped
Fresh mint sprigs; (optional)

Directions

For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries.

Source: Bon Appetit, November 1993 Stir white chocolate, ¼ cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat ¾ cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.) Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely.

Garnish with mint, if desired.

Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@...> on Aug 3, 1998, converted by MM_Buster v2.0l.

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