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Recipe for :

White Chocolate Mousse

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"Whip up this irresistible mousse. Layers of light, delicate white chocolate are kissed with a raspberry sauce . . . It is one sweet-licking, . . .


4 ounces top quality white chocolate, chopped
1 1/2 cups chilled heavy cream
1/2 teaspoon vanilla
pinch of salt
1 10-ounce package frozen raspberries
1/4 cup sugar

  • Melt the chocolate in the top of a double boiler over barely simmering water (or microwave in small increments). Stir occasionally until completely melted. Remove from heat.
  • Place the heavy cream, vanilla and pinch of salt in a bowl; beat with an electric mixer on high speed until stiff peaks form.
  • Beat in the white chocolate just until incorporated, about 30 seconds.
  • Put the raspberries and sugar in a blender or food processor and purée for 30 seconds. Do not strain the seeds, they enhance the texture of the puree.
  • Spoon the white chocolate mousse into goblets or parfait glasses. Top with raspberry puree and repeat the step.
  • Serve immediately.