This mousse was originally made to be a part of a different article, nothing more than a part of a larger recipe, but once it was made I had to put the mousse itself in the place it deserves to be. Firmly in the spotlight.
Let me start by saying this: I am not a huge white chocolate fan. Generally speaking I’d rather be going for dark chocolate, or better, chocolate toffee. This recipe may have changed my mind.
This mousse is light, delicate, fluffy, airy, silky, velvety and other adjectives I just can’t come up with at the moment. Basically it’s like eating a slightly whipped-cream flavored cloud, but with the flavor intensified by a factor of 100. I could sit and just spoon down a cup of this mousse without ever trying hard, though a full cup might be a little much for anyone.
The mousse is simplicity in itself to make and could be used for any number of absolutely decadent desserts. Drop a dollop on a pie the next time you were craving whipped cream, use it as a substitute for butter cream in a cake recipe, the filling for a pie or tart, or as a classic mousse. My personal favorite way to eat it is drizzled with a bit of fruit compote and a spoon ;-)
- 1 cup heavy cream
- 4 ounces white chocolate baking bars, coarsely chopped
- 2 tablespoons Drambuie or other orange flavored liqueur (or a drop or two of orange extract)
- Heat cream in a 1 small saucepan until just boiling (This is called scalding the cream.) Place white chocolate into a heat proof bowl and pour hot cream over chocolate. Allow to sit for approximately 3 minutes, then stir until smooth. Stir in Drambuie and refrigerate until extremely cold (approximately 1 1/2 hours), stirring occasionally. Mixture will be thin.
- In a large bowl, beat cold chocolate mixture with an electric mixer on medium speed for about a minute or until chocolate begins to thicken. Switch to high speed and mix until stiff peaks form. (If it won’t go to stiff peaks, it’s not cold enough, place it back in the fridge for a half hour and continue beating.
- From here it’s up to you what you do with this. Pipe it, spread it, put it in a dessert cup with your favorite topping or spread it on the bumper of a 52 Ford Pickup, it really doesn’t matter. It’s gonna be good no matter what you do with it.
- Share and Enjoy!
What I would have done differently had I Thought of it at the time:
I think I’m going to have to try this with other flavorings. It would probably be great with amaretto or Irish whiskey (White Chocolate Irish Cream Mousse, anyone?) Do you have any ideas?
Links to other recipes like this: