Monday, February 10, 2014

White Chocolate Raspberry Mousse

12 ounces White Chocolate
Baking Bar or 2 cups white chips
1 teaspoon real white vanilla
2 tablspoons heavy cream
1/12 cups heavy cream
4 egg whites
6 tablespoons of Raspberry compote

1.Pgently to blend. Set aside to cool while whipping cream until soft peaks form, do not over whip, fold cream into chocolate mixture, Set aside.
2.In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Add  1 tablespoon Raspberry compote on top and swirl through with butter knife. Chill at least 1 hour.

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