Vanilla White Chocolate Mousse
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 4 servings.
I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California
Ingredients
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1-1/4 cups heavy whipping cream, divided
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2 tablespoons sugar
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2 large egg yolks
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7 ounces white baking chocolate, chopped
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2 vanilla beans
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Toasted sliced almonds, optional
Directions
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1.
In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan.
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2.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
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3.
Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
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4.
In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into 4 dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.
Nutrition Facts
1/2 cup: 555 calories, 43g fat (29g saturated fat), 177mg cholesterol, 60mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 7g protein.
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