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Recipe Detail Page
Frozen White Chocolate Mousse with Fresh Berries
Early Summer 2017
This white chocolate indulgence waits in the freezer until needed. Garnish with whatever fresh berry is available such as raspberries and strawberries. I am partial to using Callebaut chocolate, which often can be found in bulk food stores.
Makes 6 to 8 servings
MOUSSE
4 oz (125 g) white chocolate, chopped
1 cup (250 mL) whipping cream
2 eggs, separated
½ tsp (2 mL) pure vanilla extract
2 tbsp (30 mL) granulated sugar
1 cup (250 mL) Quick Chocolate Sauce (recipe follows)
2 cups (500 mL) raspberries
1. Line a 9 x 5-inch (23 x 13-cm) loaf pan with plastic wrap, overhanging the edges. Place in freezer.
2. Heat a small saucepan one-quarter full of water over low heat until hot but not boiling. Place a small bowl containing white chocolate over hot water (do not let bottom of bowl touch water). Slowly let white chocolate melt, stirring occasionally. Remove from heat when melted.
3. Beat whipping cream until soft peaks form. Stir half into melted chocolate along with lightly stirred egg yolks and vanilla. When combined, fold in remaining whipped cream.
4. Using clean beaters, beat egg whites until soft peaks form. Then slowly add sugar, beating until thick and glossy.
5. Fold half of egg whites into chocolate mixture until just combined. Then fold in remaining whites. Turn into chilled and lined loaf pan and smooth. Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight. Mousse keeps well in freezer for a week or more.
6. Serve scoops or slices of frozen mousse in chilled bowls or on plates. Drizzle with chocolate sauce and garnish with a scattering of berries. Serve right away.
Makes 6 to 8 servings
QUICK CHOCOLATE SAUCE
1. Combine 3 oz (90 g) chopped semi-sweet chocolate with ½ cup (125 mL) whipping cream in a glass bowl. Microwave for 45 seconds and stir until smooth. Mix in 1 tbsp (15 mL) Kahlúa (or strong espresso coffee) and ½ tsp (2 mL) vanilla extract. Cool to room temperature before drizzling on frozen mousse. To thin after being stored in the refrigerator, microwave for 30 to 40 seconds and stir.
Makes a scant cup (250 mL)
