06 Jan White Chocolate Mousse with Rosewater and Raspberry Sauce
Dip your spoon into this amazingly decadent dessert! Each velvety layer gives your tastebuds an explosion of tartness, sweetness, and subtle hints of soft floral in every bite! Festive for any marked occasion!
White Chocolate Mousse with Rosewater and Raspberry Sauce
Ingredients
Raspberry Sauce
- 24 ounces frozen raspberries
- 1 cup Granulated Sugar
- 1/2 cup Cold Water
- 2 teaspoons Freshly Squeezed Lemon Juice
- 3 tablespoons Cornstarch
- 3 tablespoons Water
- 1 pint Fresh Raspberries For Garnish
White Chocolate Mousse
- 1/2 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 16 ounces White Chocolate
Egg White Mixture
- 4 Egg Whites
- 1/2 teaspoon Cream Tartar
Whipped Cream
- 2 cups Heavy Cream
- 1/2 teaspoon Rose Water
Instructions
Raspberry Sauce
- Place raspberries, sugar, water in a small saucepan. Bring to simmer. Pour the sauce into a fine strainer with a medium bowl below. Press the sauce through the strainer using a rubber spatula, work it through the other side, and continuously scrape the strainer's backside. Discard remaining seeds. Pour the sauce back into the saucepan. Stir in combined corn starch and water; this is called a slurry. Once your sauce has come to a boil, it has reached its maximum thickening. Let the sauce cool and refrigerate. Note: If you like a thicker sauce, you can change your sauce's viscosity by adding an extra Tablespoon of cornstarch and water mixture once you have reached the sauces' maximum thickening point.
White Chocolate Mousse
- Combine the heavy cream and vanilla in a small saucepan on medium heat. Turn off heat and add white chocolate, whisking until melted and fully combined. Set aside and cool. Note: Keep a watchful eye on the heavy cream mixture as it comes to a boil, or you will end up renovating your stove! I know this from experience!
Egg White Mixture
- In a mixer, add egg whites and cream of tartar. Mix on medium speed with the whisk attachment, mix on medium speed until soft peaks are reached. Set aside in a medium bowl. You want to incorporate tiny air pockets to get a silky mousse. Whipping on high will result in larger bubbles.
Whipped Cream
- In mixer whip, 2 cups heavy cream on medium speed until you have almost stiff peaks. Set aside.
Notes
Combine Ingredients for Mousse
Fold in egg whites to your slightly warm chocolate cream mixture. If you add egg whites after the chocolate mixture cools, you will end up with seized chocolate creating little cottage cheese-like bits of chocolate.
Fold in half a cup at a time of your chocolate mixture to the whipped cream until fully combined. Chill.
Assembling Mousse
Layer the mousse, alternating the raspberry sauce, so you get a bite of tart raspberries and creamy mousse in each bite. Garnish with a couple of fresh raspberries.
Tried this recipe?Let us know how it was!
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