White Velvet Chocolate
This dessert experience is creamy, dreamy and oh so sweet. For added flavor and texture, garnish with raspberries or strawberries.
Ingredients
- 8 ounce(s) imported white chocolate, chopped
- 1 3/4 cup(s) whipping cream
- 4 tablespoon(s) light corn syrup
- 3 ounce(s) semisweet chocolate, chopped
- 1 mint leaves
Instructions
- Stir white chocolate, 1/4 cup cream and 2 tbsp syrup in saucepan over very low heat until chocolate is melted and smooth.
- Pour into a bowl and allow cooling to lukewarm.
- Beat 3/4 cup cream with electric mixer to firm peaks.
- Fold cream into the white chocolate mixture in 2 batches.
- Divide mousse among 4 custard cups.
- Cover and refrigerate until firm, about 4 hours.
- Can be prepared up to 2 days ahead.
- Bring remaining 6 tbsp cream and remaining 2 tbsp corn syrup to simmer in heavy saucepan over high heat.
- Reduce heat to low, add semi-sweet chocolate and stir until melted and smooth.
- Cool to room temperature.
- Spoon enough sauce over each mousse to cover completely.
- Garnish with mint leaves, and with a dollop of chocolate whipped cream.
Nutrition
Calories: 3273.76kcalCarbohydrates: 290.18gProtein: 23.53gFat: 229.65gSaturated Fat: 144.08gCholesterol: 603.25mgSodium: 365.72mgFiber: 11.45gSugar: 262.42g
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