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White Chocolate Mousse with Raspberry Whipped Cream

I told you I was a busy little girl! 😉

White Chocolate Mousse

Adapted from Paprika Red

  • 6 oz. chopped premium white chocolate
  • 1 1/4 cups whipping cream, divided
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tsp granulated sugar
  • 2 tsp vanilla extract
  1. In a large bowl over (but not touching) simmering water, slowly melt your 6oz white chocolate with 1/4 cup cream, stirring occassionally. Set aside to cool to lukewarm for about 15 minutes
  2. While it’s cooling, beat the remaining whipping cream with sugar, vanilla, and schnapps until peaks form. Set aside
  3. In another large bowl, with dry and clean beaters, whip the egg whites with cream of tartar until stiff peaks form but eggs are not dry
  4. Gently fold the egg whites into the now-cooled chocolate mixture until just combined. Gently fold in the whipping cream until just combined. Caution: do NOT rewhip this, or the texture will become granular. It may look a little wet and dense, but it will set up in the fridge and become firmer and airy
  5. Dish the mousse and top with raspberry whipped cream. Refrigerate at least 3-4 hours or until set (may be made up to 12 hours in advance)

The mousse as it was cooling down

Adding in the egg whites

The final mousse after the addition of the egg whites and heavy cream

Raspberry Whipped Cream

Jane’s Sweets

  • 1 and 1/2 cups heavy cream
  • 1 to 2 Tbsp. seedless raspberry jam, or regular raspberry jam that have been well strained
  • 2/3 cup sifted confectioners’ sugar
  1. Chill a small or medium-sized metal mixer bowl in your freezer for five minutes or in your fridge for ten minutes (I omitted this step and my heavy cream whipped up fine)
  2. Attach the bowl to your mixer and pour in 1 and 1/2 cups of very cold heavy cream. Beat on low speed for the first 30 seconds or so, then increase the speed to medium and beat until soft peaks just begin to form
  3. Slowly add in about 2/3 of a cup of sifted confectioners’ sugar. Beat until the peaks become obviously firm but not over-whipped and stiff
  4. Turn off the mixer and, using a flexible spatula, gently fold in 1 to 2 Tbsp. of seedless raspberry jam. The jam alone won’t make the whipped cream very pink. If you want the whipped cream to be more pink, add in a tiny bit of gel food coloring; gel coloring is moist enough to mix in easily and its color is very potent so you need need a dab. Don’t use liquid food coloring if you can help it, because it may add too much moisture to the cream (I just used two drops of red food coloring to get a nice pink color)

This was probably the simplest frosting I’ve ever made…and the prettiest 🙂

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2 responses »

  1. Pingback: White Chocolate Vanilla Bean Mousse « Have Stand, Will Mix

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