|By Searching for Spice|
Today is National Chocolate Mousse Day! While my husband loves dark chocolate mousse, I actually prefer the kind made with white chocolate, and I have a very easy recipe for it. This is very rich and sweet, so a little goes a long way. I highly recommend serving the mousse with the raspberry sauce as the tart berries help to cut the sweet richness a little. I may just have to indulge in this today!
Two-Ingredient White Chocolate Mousse with Raspberry Sauce
1 pkg. (6 oz.) Baker's premium white chocolate baking squares
1 1/2 C. heavy cream
1 pkg. (8 oz.) frozen raspberries in syrup, thawed
liqueur of choice, such as Grand Marnier (optional)
Microwave chocolate and 1/4 cup of the cream on HIGH for one minute. Stir and microwave on HIGH again for one minute. Stir until chocolate is completely melted and smooth. Cool for 20 minutes.
Beat remaining cream in a medium bowl until soft peaks form (do not overbeat). Fold half of the whipped cream into the cooled chocolate mixture until well blended. Repeat with remaining cream. Spoon into six serving dishes and refrigerate two hours until firm.
Strain berries, reserving juice. Purée berries and push through sieve to remove seeds. Slowly stir in reserved juice and liqueur if using, being careful not to thin the sauce too much. Spoon raspberry sauce over the mousse. Serves 6.
Note: While I have not tried this, milk chocolate may be substituted for the white. I have not found this recipe where dark chocolate was used, but I did find one easy dark chocolate mousse recipe which calls for about 10 oz. of dark (70%) chocolate melted into 1 cup of water, then beaten over a bowl filled with ice and water until the mousse is thick and glossy but not grainy (if graininess occurs, simply reheat and start again).