There are times when we enjoy labor of love type desserts and then there are times when we crave something simple and quick. This White Chocolate Mousse is just that. Take a look at how easy it is prepared.
Start with 1 cup of Chocoley Bada Bing Bada Boom Candy & Molding Formula – WHITE. Pour them into a heat proof bowl then set aside.
Heat 1/3 cup of heavy cream to boiling, then remove from heat.
Pour the hot cream over the white chocolate discs and let stand for half a minute.
Whisk the chocolate and cream until all the chocolate has melted. Set the mixture aside to cool for about 20 to 30 minutes.
While the chocolate is cooling, pour 1-1/4 cups heavy cream into a mixer and whip until soft peaks form. Sprinkle in 1 tablespoon of white granulated sugar then continue to whip until stiff peaks form. Do not over beat.
Fold half of the whipped cream into the cooled, melted chocolate, then
fold in the other half. Chill for an hour.
That’s all there is to it. Now all that is left is to find something to do with it. You can eat it just as it is if that’s your thing, or
you can do what I did and top it with diced strawberries and peaches. In this instance, I took one small peach and about three strawberries, diced them, then stirred in about a 2 teaspoons of Strawberry Polaner All Fruit. It makes a pretty decent mousse topping.
Another option is to use the mousse as a Pavlova topping. Just place a meringue shell on a plate, fill it with your White Chocolate Mousse, then top with your favorite topping. You can be as creative as you want and use fruit, milk chocolate, caramel, nuts and more.
White Chocolate Mousse
1/3 cup + 1-1/4 cup heavy whipping cream
1 cup Chocoley Bada Bing Bada Boom Candy & Molding Formula – WHITE
1 tbsp white granulated sugar
Toppings: your choice of fruit, nuts, chocolate, caramel
Pour the white chocolate discs in large heat proof mixing bowl.
Bring 1/3 cup heavy cream slowly to a rolling boil in a heavy saucepan. Pour the boiling cream over the chocolate and let it stand for about 30 seconds to allow the chocolate to melt a little. Whisk until all the chocolate has melted. Let the melted chocolate stand on the counter for 20 to 30 minutes until cool, stirring occasionally.
Meanwhile, whip 1-1/4 cups of heavy cream until soft peaks form, then add in 2 tsp granulated sugar and whip until stiff peaks form. (Do not overbeat). Once the white chocolate mixture is cool, gently fold half of the whipped cream into the chocolate mixture, then gently fold in the other half. Chill for at least an hour then serve as desired.
