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Recipe for :

White Chocolate Mousse with Dark Chocolate Sauce
This recipe comes from Recipes in The Mail and was submitted by Susie Campbell from Agana, Guam . If you want to subscribe click here or send a blank email to:


8 ounces imported white chocolate (such as Lindt), chopped
1 cup plus 6 tablespoons chilled whipping cream
4 tablespoons light corn syrup
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Fresh mint sprigs (optional)

  • Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth.
  • Pour into medium bowl; cool to barely lukewarm.
  • Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks.
  • Fold cream into white chocolate mixture in 2 batches.
  • Divide mousse among 4 custard cups.
  • Cover and refrigerate until firm, about 4 hours.

(Can be prepared 2 days ahead.)


  • Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat.
  • Reduce heat to low; add bittersweet chocolate and stir until melted and smooth.
  • Cool to room temperature.
  • Spoon enough sauce over each mousse to cover completely.
  • Garnish with mint, if desired.

Serves 4