Chocolate Mousse with Dark Chocolate Sauce
recipe comes from Recipes in The Mail
and was submitted by Susie Campbell from Agana,
Guam . If you want to subscribe click
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ounces imported white chocolate (such as Lindt),
1 cup plus 6 tablespoons chilled whipping
4 tablespoons light corn syrup
3 ounces bittersweet (not unsweetened) or
semisweet chocolate, chopped
Fresh mint sprigs (optional)
white chocolate, 1/4 cup cream and 2 tablespoons
syrup in heavy small saucepan over low heat
until chocolate is melted and smooth.
into medium bowl; cool to barely lukewarm.
electric mixer, beat 3/4 cup cream in medium
bowl to medium-firm peaks.
cream into white chocolate mixture in 2 batches.
mousse among 4 custard cups.
and refrigerate until firm, about 4 hours.
be prepared 2 days ahead.)
remaining 6 tablespoons cream and remaining
2 tablespoons corn syrup to simmer in heavy
small saucepan over high heat.
heat to low; add bittersweet chocolate and
stir until melted and smooth.
to room temperature.
enough sauce over each mousse to cover completely.
with mint, if desired.