Light and deliciously sweet, this indulgent mousse would be perfect for serving on Valentine's Day. Dark Chocolate
can easily be substituted for the white chocolate, if you prefer.
2 Egg Yolks
2 TBSP Sugar
1/2 lb. Marie's White Chunk Chocolate
1-1/4 C. Heavy Whipping Cream
Mint Leaves (optional)
-In a small bowl, whisk egg yolks and sugar until the mixture turns pale in color.
-Place the chunks of white chocolate into double-boiler and heat over medium-low heat, stirring occasionally, until the chocolate is melted and smooth.
-Meanwhile, heat 1/4 cup of cream over low heat in a saucepan. Stir frequently until it reaches a simmer. Then, slowly add the warm cream to the bowl of yolks and sugar.
-Pour the mixture of cream, sugar, and yolks back into the saucepan and heat gently, stirring until it coats the back of the spoon.
-Place a fine mesh sieve over the pan of melted white chocolate. Pour the cream, sugar, and egg mixture through the sieve into the white chocolate and stir until smooth.
-In a separate bowl, whip the remaining 1 cup of cream until soft peaks form. Gently fold half of the whipped cream into the white chocolate mixture. Then fold in the remaining whipped cream.
-Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately one hour.
-Garnish each serving with raspberries and a sprig of mint, if using.
Adapted from this recipe