- 3/4 cup unsalted butter, cubed
- 1 package (12 ounces) white baking chips
- 2 cups heavy whipping cream, divided
- 3/4 cup sugar
- 5 large egg yolks, lightly beaten
- 1 envelope unflavored gelatin
- 1/3 cup cold water
- CHOCOLATE CONES:
- Parchment paper
- 9 ounces bittersweet chocolate, melted
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 bottle (16 ounces) pomegranate juice
- 1/2 cup pomegranate seeds
- In a large saucepan, combine butter, baking chips, 3/4 cup cream and sugar; cook and stir over low heat until smooth and sugar is dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat.
- In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes.
- In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving.
- For chocolate cones, make eight paper cones to coat with chocolate. Cut four 8-in. circles from parchment paper; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end.
- Brush about half of the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving.
- For sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely.
- To serve, spoon sauce onto dessert plates. Carefully peel parchment paper from chocolate cones. Fill cones with mousse; arrange carefully over sauce. Sprinkle with pomegranate seeds. Yield: 8 servings.
Originally published as White Chocolate Mousse with Pomegranate Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p78
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