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White Chocolate Mousse
Mousee Di Cioccolatto Bianco
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1 envelope unflavored gelatin
2 tablespoons cold water
8 ounces good quality white chocolate
3 cups whipping cream
3 tablespoons sugar
2 teaspoons almond extract
Fresh mint sprigs for garnish (optional)
Serves 8 to 10
Put the gelatin powder and cold water in a small dish and let sit for 10 minutes to soften.
Melt the chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring well. Stir in the softened gelatin, mixing well, then transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let sit too long or the chocolate/gelatin mixture will become too firm.
Chill a large bowl and whisk or mixer beaters in the freezer 30 minutes before you are going to whip the cream. Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. Gradually add the sugar and the almond extract and continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2-3 minutes.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream, 1/3 at a time, being careful not to over blend. Spoon the mousse into individual dessert bowls and chill for at least 1 hour before serving. To serve, decorate each serving with a sprig of the mint, if you wish.
©2013 Nick Stellino Productions