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A decadently rich mousse for special occasions. Since you’re only using two ingredients, make sure they are the highest quality. Yields 5 small mousse cups
1 and 1/2 bars (150 grams) Elite White Chocolate, divided
1 cup (250 milliliters) whipping cream, very cold
Break one bar of the chocolate into squares and place in a bowl. Melt in a microwave oven or double boiler until fully melted and smooth.
In a mixer bowl, whip the cream until firm.
Add about one third of the whipped cream into the melted chocolate and mix well until smooth.
Add the rest of the whipped cream and fold gently until you get a smooth mousse.
Transfer the mousse to a piping bag with a two-centimeter (three- quarter-inch) diameter serrated tip and pipe into cups.
Using a peeler, make white chocolate curls at the top of each cup.
Chill the mousses in the refrigerator for two hours until set.
Recipe, photography and styling: Natalie Levin
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