Thursday, January 23, 2014

White Chocolate and Raspberry Mousse


White Chocolate and Raspberry Mousse | Tortillas and Honey
White Chocolate and Raspberry Mousse

Welcome to the new year of Pass the Cook Book Club! Every month, three recipes from a cookbook is chosen, and bloggers re-create and feature one of the chosen recipes. This month, Christiane from The Mom Chef: Taking on Magazines One Recipe at a Time chose The Silver Palate Good Times Cook Book. She chose three delightful recipes: seafood lasagna, vegetable pot pie, and white chocolate mousse with Frangelico.

I chose to make the mousse recipe, but was completely torn about which liqueur to use. I love hazelnut, so I was intrigued by the Frangelico but I also wanted to try the recipe with Chambord, which is a raspberry liqueur. When I finally went to gather my ingredients at the grocery store, they actually didn't have any Frangelico or hazelnut liqueur, but they had a bottle of Chambord so that helped me definitely with my decision!

This recipe is incredibly easy to make and doesn't need a lot of ingredients. This recipe does, however, take two things: time and dishes. The actual mousse itself doesn't take a lot of time to make, but it does take time to set. So if you're planning on serving this dish, make sure to make it the day before or several hours (i.e. the morning of) that you plan to serve this dish! The other thing I didn't expect was the amount of dishes that this dessert took to make! I believe I used two saucepans, and five mixing bowls... not to mention all the utensils!

This dessert is definitely worth making. The texture is light and smooth, and the Chambord and white chocolate are not overpowering and complement each well. Although this dessert is very decadent, it goes down easy so you must use portion control (or not)!

This recipe makes a TON, so you might want to consider halving the recipe if you're serving 4-6 people. I also think that this mousse will make a great mousse pie or other filling, but it might need a little more stabilizer... I might be experimenting with this more in the future.

The mousse would be a wonderful Valentine's dessert or special occasion treat! Now that Valentine's is coming up, consider making this for your honey or loved ones.


Pass the Cook Book Club

White Chocolate and Raspberry Mousse | Tortillas and Honey

White Chocolate and Raspberry Mousse | Tortillas and Honey

White Chocolate and Raspberry Mousse | Tortillas and Honey

White Chocolate and Raspberry Mousse | Tortillas and Honey

White Chocolate and Raspberry Mousse | Tortillas and Honey




White Chocolate and Raspberry Mousse
Slightly adapted from The Silver Palate Good Times Cook Book

8 ounces best-quality white chocolate, broken into small pieces
1/2 c. unsalted butter (1 stick)
6 eggs, separated, at room temperature
1 c. powdered sugar, sifted
1/2 c. Chambord or other raspberry liqueur
2 c. whipping cream, cold
Pinch of cream of tartar
Fresh raspberries, for garnish


Melt the white chocolate and butter in a small saucepan, stirring constantly. Set aside.

Beat the egg yolks, sugar and liqueur until the mixture forms a slowly dissolving ribbon when the beaters are lifted. Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about three minutes.

Remove to a large mixing bowl. Whisk in the white chocolate mixture and stir until smooth and cool.

Beat the cream until the peaks are stiff. In a separate bowl, with clean beaters, beat the egg whites with the cream of tartar until stiff but not dry. Gently fold the egg whites into the chocolate mixture; then fold in the whipped cream. Refrigerate until set, about 3 hours.

Spoon the chilled mousse into individual ramekins or goblets. Top with fresh raspberries, and serve immediately. Keep any leftovers in the fridge.

Makes 10-12 servings


11 comments:

  1. I actually considered using Chambord in my mousse, but Frangelico edges out the Chambord by just a little as my favorite liqueur. Now you're making me need to try it again with the other. It looks amazing!

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  2. Oh I agree with you!! This mousse is worth the time and dishes :). Would love to try it with Chambord since I topped mine with raspberries too!!

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  3. I love that everyone who made the mousse used a different liqueur! I made the seafood lasagna but will definitely give this a shot soon.

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  4. I totally regret not putting raspberries in mine now. Everyone's look so pretty!

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  5. That is one seriously beautiful mousse. Definitely worth the time investment!

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  6. This looks amazing with the raspberries. Love that you switched up the liquor too. My husband doesn't like mousse but I also didn't want to go buy a new bottle of liquor for the recipe. I didn't even think to change it up.

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  7. I love the idea of adding a bit of stability and using this as a filler.. oh goodness, in a pastry shell. That could be deadly! Totally worth all the dirty dishes, right?!

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  8. Im not sure my comment went though! >< I love the idea of a filling. Thanks for sticking it out, messy dishes and all and participating this month :)

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