white chocolate mousse with dark sauce

Abra has posted a recipe for bitter chocolate mousse, so I’ll post a recipe for white chocolate mousse (it’s good to have a great recipe for each). I made this mousse for Thanksgiving dinner two years ago and it was an absolute hit. I’m a huge fan of contrast in food – the warm crunchy carmelized topping on creme brulee vs. the cool creaminess beneath, for example – and there is the perfect contrast in this dessert. The cold, delicately sweet mousse against the warm, rummy dark chocolate . . . can’t be beat. It’s fantastic stuff, and well worth the work. AND, since it’s best chilled overnight, its a great make-ahead dessert!

for the mousse
7 oz white chocolate
2 eggs, separated
1/4 cup superfine sugar
1 1/4 cups heavy cream
1 envelope powdered gelatin
2/3 cup plain yogurt
2 teaspoons vanilla extract

for the sauce
2 oz semisweet chocolate
2 tablespoons dark rum
1/4 cup light cream

Line a 4-cup loaf pan with waxed paper or plastic wrap. Melt the chocolate in a heatproof bowl over hot water, then remove from the heat.
Whisk the egg yolks and sugar in a bowl until pale and thick, then beat in the melted chocolate.
Heat the cream in a small saucepan until almost boiling, then remove from the heat. Sprinkle the powdered gelatin over it, stirring gently until it is completely dissolved.
Then pour onto the chocolate mixture, whisking vigorously to mix until smooth.
Whisk the yogurt and vanilla extract into the mixture. In a clean, grease-free bowl, whisk the egg whites until stiff, then fold them into the mixture. Turn into the prepared loaf pan, level the surface, and chill until set (best overnight).
Make the sauce. Melt the chocolate with the rum and cream in a heatproof bowl over barely simmering water, stirring occasionally, then let cool.
When the mousse is set, remove it from the pan with the aid of the paper or plastic wrap. Serve in thick slices with the cooled chocolate sauce poured around.

I got this recipe from a cookbook my grandmother gave me years ago called Simply Desserts by Rosemary Wilkinson.


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