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Jim Coleman Recipes

White Chocolate Mousse with Dark Chocolate Sauce

The Ingredients you will need are:

8 ounces of white chocolate, cut into bits
11/2 cups well-chilled heavy cream
3 tablespoons of unsalted butter, softened
3 tablespoons of dark rum
2 egg whites at room temperature
1 tablespoon of sugar
6 ounces of dark, sweet chocolate, cut into bits

Combine the white chocolate, 1/3-cup of the cream and 2 tablespoons of the butter in the top of a double boiler set over hot water. Stir the mixture until the chocolate just begins to melt. Remove the pan from the heat and continue stirring the mixture until it is smooth. Stir in 2 tablespoons of the rum, then let the mixture cool to room temperature.

In a chilled mixing bowl beat 2/3 of a cup of the cream until it holds soft peaks. In another bowl beat the egg whites until they also hold soft peaks. Gradually add the sugar to the whites and beat until they form stiff peaks. Stir 1/4 of the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Fold in the whipped cream. Spoon the mousse into 6 parfait glasses and chill, covered, for at least 2 hours. In a small saucepan combine the dark chocolate and the remaining half-cup of cream over moderate heat, stirring until smooth. Add the remaining tablespoon of rum and tablespoon of butter and continue to stir the sauce until shiny. Remove the sauce from the heat and allow to cool slightly. Drizzle the warm sauce over the white chocolate mousse, and serve.



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