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BETH’S WINTER WONDERLAND WHITE CHOCOLATE MOUSSE
Serves 8-10 depending on size of glass
Ingredients:
8 oz (230 g) white chocolate
2 egg yolks, lightly beatened or the equivalent in pasteurized egg yolk product (1/2 cup 120 ml)
1 tbsp (15 ml) cognac
4 egg whites
2 cups (480 ml) of heavy cream
1 tsp (5 ml) vanilla
2 tbsp (23 g) powdered sugar
8 sprigs of rosemary
2 tbsp (25 g) of white sugar
2 tbsp (25 g) gold sugar (Betty Crocker’s Cupcake Gems in gold)
Method:
Place chocolate in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Add egg yolks and cognac stir and set aside.
Place egg whites in a mixing bowl and beat on high until stiff peaks form. Gently fold the whites into the chocolate mixture and set aside.
Then beat together the heavy cream, vanilla and sugar until stiff peaks form, reserve 1/3 of the whipped cream for the garnish. Transfer this cream to a pastry bag and set aside. Fold the remaining cream into the mousse mixture, and gently mix until combined.
Transfer mixture into a larger Pyrex pitcher and pour mousse into individual wine or martini glasses. About ½ cup (120 ml) per person Transfer remaining whipped cream into a pastry bag fitted with a ½” round tip. Pipe small mounds of whipped cream on top.
Snip off the tops of the rosemary sprigs (about 1 ½ inches) dip in water and then roll the sprig in the sugar. Place sugared sprig into the side of the whipped cream mound, and top with the gold sugar.
Refrigerate assembled desserts for at least 4 hours or overnight (Garnishes and all they will be fine)
Serve with fancy store-bought shortbread cookies. Enjoy!
Video Rating: 4 / 5
Dear Beth,
I hope that knowing this makes you feel you’re in control of things:
Salmonella is part of the intestinal flora of chickens. The escape of feces
and eggs converges into the cloaca, where the shell can be covered with
Salmonella. The egg is already formed when it goes down the cloaca, so the
interior is not contaminated. Everything that touches the outer shell get
contaminated.
Therefore the eggshell before opening, should be disinfected or at least
washed.
The white (protein) and yolk (lipids) are nutritious culture media that
allow the growth of many bacteria (pathogenic and non-pathogenic), Its a
matter of time.
So when I will make this dessert I would not expect more than a day before
eating it, and kept in the refrigerator to slowdown the growth of bacteria
… like mayonnaise.
I love Biology and teaching biology as you seem to love teaching to cook,
hope you didn’t get bored :)
+zaida ruiz yes you could leave off the gold sprinkles and as one user
suggested use crushed candy canes, that would be great! It would be really
festive too :)
Help !! I tried this recept but when i melted the chocolate nd added the
egg yolk, it became a hard doughie texture… What did i do wrong??
+Lilsnukems yes of course you could do that too and it would prevent the
cream from sinking a bit 🙂 Enjoy!
Beth, you and your recipes are just amazing! I really enjoy watching your
channel and try your dishes. So far I have learnt a lot! Thanks! :)
I checked 3 stores for that chocolate but I couldn’t find it!
I fail at a mousse twice today
Whay if i dont have those kinda eggs in my country what should i do?
My chocolate mousse ended up looking more yellow than white… I think I
might have messed up somewhere
My macarons turned out glossy and a crunchy, is this correct or should they
be a bit soft? I a bit confused, I have got the feet and everything .
Hey Beth my chocolate totally stiffened up when I added the yolks and I
don’t know what to do!!!
Im a fan of ur work. And are u not tired by all doing this. Well hope my
encouragement will be helpful. Fighting!!! :)
I JUST WATCHED THIS! I am so LATE!!!!!! Posted in Delicious Dish!
Loved this…of course.
How many times must I refrigerate the mixture?
Also, the egg product you are using isn’t just egg yolks, it’s the entire
egg. So maybe 2 whole eggs equals 1/2 cup, but you are definitely not using
just egg yolks. Now I’m unsure of whether to just buy a carton of scrambled
eggs or to use the yolks from the eggs of which I used the whites OR to
just scramble 1/2 cup worth of eggs. An update is needed!
Where I live, there is no such thing as pasteurized egg product. So I
usually use 1 hand full of chocolate (melted, of course) and add it to one
stiff whisked egg white. Then I add some whipped cream until it looks
delicious to me, put it in pretty dessert glasses and leave them in the
fridge overnight.
Really good but I left out the wine or something
Will it still be yummy if I remove putting it in the refrigerator? I wanted
to serve it creamy. Thanks.