White Chocolate Mousse
I substituted Toriani hazelnut syrup for the liqueur, for a non-alcoholic treat and the results were fabulous.
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | vanilla bean, split lengthwise |
| 3 tablespoons | hazelnut liqueur (or other liqueur) |
| 1 teaspoon | unflavored gelatin powder |
| 1 1/4 cups | heavy cream |
| 8 ounces | white chocolate, chopped |
| 1/3 cup | plus 1 tablespoon pasteurized egg white (from a carton), at room temperature |
| 1/8 teaspoon | cream of tartar |
| shaved dark chocolate, for topping |
Directions:
Directions
Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.
Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white chocolate mixture until almost incorporated. Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate.
Photograph by Con Poulos
Source: foodnetwork.com
